Ingredients:
1 pound grass-fed beef tenderloin
4 cups fresh arugula or spinach
2 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper (1 lb fine ground (image) Buy: Celtic Sea Salt $12.99)
Freshly grated raw Parmesan cheese
1 lemon, cut into 4 wedges
1. Freeze beef tenderloin for 2 hours. Remove from freezer and slice thinly, into about 1-inch thick pieces. Cover with a sheet of plastic wrap and pound with a meat mallet until paper-thin.
2. Place 1 cup each arugula on 4 chilled individual plates. Top with equal amounts of sliced beef. Drizzle with the olive oil, and season with the salt and pepper. Top with freshly grated Parmesan cheese, and serve with a lemon wedge.
