Ingredients:

  • 8 oz (225 g) beef tenderloin or fillet, trimmed
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons (30 ml) extra virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • 2 tablespoons (30 g) capers, rinsed and drained
  • 1 cup (30 g) arugula or fresh herbs (such as basil or parsley)
  • Shaved Parmesan cheese for garnish

Instructions:

  1. Place beef in the freezer for 15-20 minutes for easier slicing.
  2. Remove from freezer; slice thinly against the grain with a sharp knife. Aim for slices about 1/8 inch thick.
  3. Arrange slices on a serving plate. Season with sea salt and black pepper.
  4. In a small bowl, whisk together olive oil and lemon juice.
  5. Drizzle dressing over the beef. Scatter capers and arugula on top.
  6. Finish with shaved Parmesan cheese. Chill in the refrigerator for 30 minutes before serving, allowing flavors to meld.