Beef Carpaccio with Preserved Pecorino Sardo and Arugula

• 1 pound beef tenderloin
• 8 ounces baby arugula
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• Kosher salt and freshly cracked pepper
• 4 ounces Preserved Pecorino Sardo (page 218), plus 1 tablespoon marinating oil

1. Trim the tenderloin of all visible fat and sinew.
2. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
3. Pick the most tender and succulent tips from the arugula and place in a bowl.
4. Toss with the olive oil and 1 teaspoon of the lemon juice.
5. Remove the tenderloin from the freezer and unwrap the plastic.
6. Using your sharpest knife, slice the meat into 1/4-inch coins.
7. Arrange the meat on a large platter in overlapping slices.
8. Season generously with salt and cracked pepper.
9. Dot the meat with the preserved pecorino and drizzle the marinating oil over all.
10. Sprinkle with the remaining 1 teaspoon lemon juice.
11. Mound the arugula in the center of the plate and serve.

tenderloin, arugula, extravirgin olive oil, lemon juice, kosher salt, marinating oil

Taken from www.epicurious.com/recipes/food/views/beef-carpaccio-with-preserved-pecorino-sardo-and-arugula-383818 (may not work)