Beef Carpaccio

Directions

1. 1
   Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. 2
   After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
3. 3
   Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
4. 4
   Repeat until all of the meat is sliced and pounded.
5. 5
   Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.