Beef carpaccio

Ingredients:

• 220 - 280 g beef tenderloin
• 4 handfuls of arugula or salad greens
• Your favorite vinaigrette dressing
• Shaved Parmesan

Preparation:

1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, remove the plastic wrap and thinly slice the beef into slices approximately 0.3–0.5 cm thick. Place sheets of plastic wrap on the counter and place each piece on the wrap. Place another sheet of plastic wrap on top and gently pound the beef with a meat mallet until the slices are paper-thin. Repeat with all the slices.
3. Divide the meat evenly among four chilled plates. Serve with herbs dressed with vinaigrette dressing, salt, black pepper, sprinkled with Parmesan shavings.
   
   This dish is paired with Schiava wine.