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Beef Carpaccio with Arugula and Pecorino

Beef Carpaccio with Arugula and Pecorino
YIELDS
4 servings
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Ingredients

8
oz fresh beef tenderloin, in one piece
½
cup extra virgin olive oil (125 ml)
1
small red onion, sliced very thinly
1
lemon, cut in half
2
cup baby arugula (500 ml)
sea salt
cracked black pepper
4
oz pecorino cheese shavings
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Directions

Step 1

Place tenderloin into the freezer for about 15 minutes, until it is firm and slightly frozen. It will be easier to slice when it’s partially frozen.

Step 2

Toss arugula and red onion with the juice of one lemon half and ¼ cup of olive oil. Season with salt and pepper.

Step 3

Arrange 4 plates on the counter top. Slice the beef with a sharp knife into very thin slices, laying them directly onto each plate as they are sliced, overlapping slightly and working in the centre of the plate. Drizzle each serving with 1 tbsp of the olive oil and garnish with a handful of the dressed arugula, pecorino shavings and salt and cracked black pepper. Serve immediately.

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