Cook The Book: Beef Tenderloin Carpaccio With Thyme

• 1 1/2 pounds beef tenderloin
• 2 tablespoons black peppercorns
• 3 tablespoons fresh thyme leaves
• 3 lemons
• 4 ounces Parmesan
• 4 ounces arugula
• Extra-virgin olive oil

1. Grind the peppercorns and mix with 1/2 teaspoon of salt and the thyme.
2. Rub the tenderloin lightly with olive oil, then rub the pepper mixture into the beef. Heat a grill pan to very hot, and sear the beef on all sides. Cool.
3. Use a long, sharp-bladed knife to slice the beef as thinly as possible. Place the slices on a board and press with the flat blade of the knife to extend each piece.
4. Cover a cold plate with the beef. Season and drizzle over the juice of 1/2 lemon.
5. Shave the Parmesan. Toss the arugula with olive oil and a little more lemon juice. Scatter the leaves over the beef, then put the Parmesan shavings on top. Drizzle over more olive oil and serve with lemon.

beef tenderloin, black peppercorns, thyme, lemons, parmesan, arugula, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2010/03/beef-tenderloin-carpaccio-with-thyme-recipe.html (may not work)