-1 pound beef tenderloin
-1 clove of garlic, halved lengthwise
-2 tablespoons lemon juice
-1 teaspoon Dijon Mustard
-1/2 teaspoon salt
-6 tablespoons extra-virgin olive oil
-Freshly ground black pepper
-3 ounces Parmigiano-Reggiano
-1 small bunch arugula, washed
Trim all fat and membrane from meat and cover with plastic wrap. Partially freeze 2-3 hours until very firm, but not hard frozen. For each of 5 servings:
Slice meat across the grain 1/8” thick. Center 1 slice of beef on a large piece of plastic wrap, then arrange 4-6 slices around it like flower petals. Cover with more wrap. Pound evenly and gently with a disk ponder. Meat should be translucent when held up to light. Rub a luncheon plate with garlic. Remove 1 sheet of plastic wrap from meat. Invert plate over meat, tuck plastic wrap over plate and flip plate upright. Keep covered and chilled. Repeat for remaining servings. Prepare sauce by whisking lemon juice, mustard and salt together in bowl. Whisk in oil in a thin steady stream until creamy vinaigrette is formed. Add pepper. Set aside. Just before serving, make thin shavings of Parmigiano-Reggiano with a vegetable peeler. Remove plastic wrap from meat, season with freshly ground pepper, drizzle with ½ the vinaigrette. Arrange arugula and Parmigiano-Reggiano evenly over each portion. Finish with the remaining vinaigrette.
Makes 5 servings.