No Frills Beef Carpaccio

• 1/2 to 3/4 pounds filet mignon (1 large one or 2 smaller), trimmed of any tough sinew.
• 1 lemon
• 2 bunches arugula, washed
• 2 tablespoons capers, roughly chopped.
• lots of shaved parmegiano reggiano cheese
• 1 pinch sea or kosher salt.

1. Using a sharp knife, slice the beef into slices as thin as you can get. Then, put the slices, a few at a time, between pieces of plastic wrap and pound it out further until it is really thin, juust keeping structural integrity intact.
2. Arrange the slices over the entirety of each plate so that the bottoms are covered with the beef.
3. sprinkle the beef with a little pinch of the salt and add a few, maybe a half teaspoon, of capers per plate (The amount of capers you want per will depend on the size of the plate; you just want a few scattered about.)
4. Take a fistful of the arugula and mound it on top of each beef-covered plate.
5. Cut the lemon and spritz the juice over the arugula mounds. Add another pinch of salt.
6. Top with GENEROUS amounts of shaved reggiano. Enjoy.

filet, lemon, bunches arugula, capers, lots of shaved parmegiano reggiano cheese

Taken from food52.com/recipes/12899-no-frills-beef-carpaccio (may not work)