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    BEEF CARPACCIO WITH ARUGULA, PARMESAN SHAVINGS AND BALSAMIC VINEGAR     

   Ingredients :
 
1 lb 2 oz (1/2 k) beef tederloin, trimmed
9 oz (250 g) parmesan cheese, shavings
7 oz (200 g) arugula leaves, in medium size pieces
Olive oil, necessary amount
Salt
Pepper
Balsamic vinegar

   Preparation:

Tie tenderloin to make it round and freeze it. When meat is half frozen, remove from freezer and cut in very thin slices.

Arrange meat slices on plates next to one another, without overlapping (only one layer). Season meat with salt and pepper and cover with arúgula leaves. Sprinkle vinegar over arúgula. Arrange parmesan cheese shavings on top.
Before serving drizzle olive oil.
May be served with toasts or melba toasts.
        4 – 6 serving
       
 
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