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Beef Carpaccio
Chef Doe
- 400g high-quality beef fillet
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- Arugula leaves, for serving
- Shaved Parmesan cheese, for serving
- 1 lemon, for serving
- Extra virgin olive oil, for drizzling
- Place the beef fillet in the freezer for about 30 minutes to firm up; this makes it easier to slice thinly.
- Remove the beef from the freezer and slice it as thinly as possible with a sharp knife. Lay the slices out on a plate covered with plastic wrap and cover them with another layer of plastic wrap. Gently flatten each slice with a rolling pin or meat mallet.
- Drizzle olive oil over the beef slices and season with sea salt and freshly ground black pepper.
- Arrange the beef slices on plates, slightly overlapping. Top each serving with some arugula leaves, shaved Parmesan cheese, and a squeeze of lemon juice. Drizzle a little extra virgin olive oil over the top.
- Serve immediately.
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