Beef Carpaccio with Pears and Arugula
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- Yield Serves 6
Ingredients
- 1 whole beef tenderloin (about 1 pound)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, plus wedges for serving
- Coarse salt and freshly ground pepper
- 3 Forelle pears (about 1 pound total)
- 6 ounces arugula, trimmed
- 4 ounces Parmesan cheese, shaved
Directions
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Wrap beef in plastic, and chill in freezer until firm, about 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Gently pound slices between pieces of waxed paper. Refrigerate beef slices between pieces of waxed paper 1 hour (up to 2 hours).
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Whisk together oil, 2 teaspoons lemon juice, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl; set aside.
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Cut pears into 1/2-inch-thick wedges. Toss with 2 tablespoons lemon juice in a bowl. Arrange beef in a single layer on serving plates. Drizzle with oil, and season with salt and pepper.
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Toss arugula with the dressing, and arrange over beef. Arrange pears over arugula. Top with Parmesan; drizzle with oil, and season with salt and pepper. Serve with lemon wedges.
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