Carpaccio with Arugula, Lemon & Truffle Oil

Ingredients

• 2 tsp. truffle oil
• 2 tsp. good-quality olive oil, plus more for the beef
• Salt
• Flaked sea salt and black pepper
• 1 lemon, plus 4 wedges for serving
• 2 oz. Parmigiano Reggiano, shaved into thin slices
• 2 oz. arugula
• + 1 more ingredients
• • 7 to 9 oz. center-cut beef tenderloin

Wrap the beef in plastic wrap and tighten each end like a sausage so that the beef has a neat shape. Refrigerate for an hour before slicing. Chill the serving plates in the refrigerator too. Just before slicing the beef, lay out the plates and put a drop or two of olive oil and a little salt on ...

View full recipe at Fine Cooking