- 1 pound beef tenderloin, trimmed of fat - Salt and freshly ground black pepper - 2 cups fresh arugula leaves - 1/4 cup shaved Parmesan cheese - Juice of half a lemon - 2 tablespoons aged balsamic vinegar - 1 tablespoon extra virgin olive oil

1. Wrap the beef tenderloin in plastic wrap and place it in the freezer for about an hour until firm but not frozen solid. 2. Once firm, slice the beef as thinly as possible using a sharp knife. 3. Arrange the slices on a large platter, slightly overlapping each piece. 4. Season the beef with salt and freshly ground black pepper. 5. In a small saucepan over medium heat, reduce the balsamic vinegar until it thickens slightly, about 5 minutes. 6. Drizzle the reduced balsamic over the beef slices. 7. Top with fresh arugula leaves and shaved Parmesan cheese. 8. Squeeze lemon juice over the top and finish with a drizzle of extra virgin olive oil.