Beef Carpaccio

Ingredients

• 6 oz beef tenderloin
• 8 cups arugula
• 2 lemons yield lemon juice
• 3 oz parmesan cheese, shaved
• 1 dash salt
• 1/2 tsp white pepper
• 1 tsp mustard seeds
• 2 tsps olive oil

Directions

1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8" to 1/4" pieces.
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. Repeat until all of the meat is sliced and pounded.
5. Divide the meat evenly among 4 chilled plates.
6. Drizzle with lemon juice and olive oil and mustard seeds.
7. Serve with greens, salt and pepper (to taste) and parmesan cheese.