Ingredients
3/4lbBeef Tenderloin
3/4cGood Olive Oil
1wholeLemon (juiced)
3wholeShallots (finely diced)
3wholeGreen Onions (finely chopped)
1tspKosher Salt
1TblBlack Pepper (coarsley ground)
1blcckParmesan Cheese (thinly sliced with vegetable peeler)
1smallBunch Arugula
2TblsCapers (rinsed)
1baguetteSliced And Toasted
3/4cGood Olive Oil
1wholeLemon (juiced)
3wholeShallots (finely diced)
3wholeGreen Onions (finely chopped)
1tspKosher Salt
1TblBlack Pepper (coarsley ground)
1blcckParmesan Cheese (thinly sliced with vegetable peeler)
1smallBunch Arugula
2TblsCapers (rinsed)
1baguetteSliced And Toasted
Preparation
- Wisk together lemon juice and olive oil, adding shallots, green onions, salt and pepper. Set aside.
- Pat tenderloin dry and season all sides with additional salt.
- Heat grill or cast iron pan over high heat until ~450F.
- Add beef and sear on each sides for ~3 minutes per skate.
- Set beef aside to cool slightly and then wrap tightly in plastic wrap and freeze approximately 30-45 minutes to make it easy to thinly slice.
- Remove beef from freezer and thinly slice with very sharp knife (pounding thinner with a meat mallet if you want to make the slices even thinner), placing slices on nice platter.
- Pour sauce over the beef.
- Serve with the thin slices of Parmesan, arugula (drizzling some of the sauce over as a vinegarette), rinsed capers and toasted baguette slices.