Beef Carpaccio

• 1 Tablespoon Salt And Pepper
• 1 Tablespoon Chopped Basil
• 1 Tablespoon Chopped Oregano
• 1/2 pounds Beef Tenderloin
• 2 Tablespoons Olive Oil
• 1 bunch Baby Arugula
• 2 ounces, weight Parmesan
• Olive Oil And Balsamic Vinegar, To Serve

1. Combine salt, pepper and herbs.
2. Roll beef in mixture, coating thoroughly.
3. Heat up a small skillet with olive oil.
4. Briefly sear the beef on all sides, about 2 minutes per side.
5. You want the outside of the beef to brown, but the inside should remain very rare.
6. Place the beef on a plate and put in the freezer for 30 minutes.
7. This will make it easier to slice.
8. Slice the chilled beef as thin as possible against the grain, and arrange on plates.
9. Press the knife blade or your thumb on each beef slice if its not thin enough.
10. Using a vegetable peeler, shave some Parmesan over the beef.
11. Place arugula over the beef.
12. Drizzle olive oil and balsamic vinegar over and serve.

salt, basil, oregano, tenderloin, olive oil, arugula, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/beef-carpaccio/ (may not work)