Ingredients: -200 g beef tenderloin -Salt and pepper to taste -Extra-virgin olive oil -A handful of arugula -50 g aged Parmigiano-Reggiano Directions: Salt and pepper the beef, wrap it tightly in plastic wrap and freeze it. Once frozen, unwrap the tenderloins, cut them in very thin slices and arrange them to cover 4 serving plates. Drizzle some olive oil over each portion. Wash the arugula and in a bowl, dress it with a little oil, salt, and pepper. Arrange it over the meat slices on each plate. To finish, use a vegetable peeler to make shavings of the Parmigiano-Reggiano, then spread the shavings over the carpaccio.