Thursday, June 19, 2008
8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
2 tablespoons Capers
1 Shaved Shallot
Your favorite vinaigrette
Freshly ground black pepper
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. 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. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.