Dry red wine

Ingredients

• 250 gBeef tenderloin, whole
• 50 gParmesan (Parmigiano Reggiano)
• 40 gArugula
• 20 gPine nuts
• 40 mlExtra virgin olive oil
• 10 mlLemon juice (freshly squeezed)
• 1 gFleur de sel
• 1 gBlack pepper, freshly ground

Preparation

1. 1Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for about 60 minutes to make it easier to slice.
2. 2Toast the pine nuts in a small pan over medium heat without fat until golden brown, then set aside to cool.
3. 3Thoroughly wash the arugula, spin dry, and remove any coarse stems if necessary.
4. 4Use a vegetable peeler or truffle slicer to shave the Parmesan into fine, wafer-thin slivers.
5. 5Using a very sharp knife or a meat slicer, cut the semi-frozen meat into paper-thin slices.
6. 6Arrange the meat slices in a fan shape, slightly overlapping, on large plates.
7. 7Whisk together the olive oil and lemon juice, then drizzle the vinaigrette evenly over the carpaccio.
8. 8Place the arugula in the center of the meat and garnish with the Parmesan shavings and toasted pine nuts.
9. 9Season the dish with fleur de sel and freshly ground pepper, and serve immediately.