Steak Carpaccio

Directions

1. 1
   Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat).
2. 2
   Then, heat 1 tablespoon of oil in a heavy small skillet over high heat.
3. 3
   Rub the frozen beef with salt and pepper.
4. 4
   Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare).
5. 5
   Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices).
6. 6
   Using a large sharp carving knife, slice the beef as thinly as possible.
7. 7
   Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top.
8. 8
   Drizzle with the remaining olive oil and lemon juice.
9. 9
   Sprinkle with salt and pepper and serve.
10. 10
    Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin.
11. 11
    Do not cook the bresaola.
12. 12
    Serve it as you would the tenderloin, above.