2 1/2 ounces prime beef tenderloin, pounded between plastic wrap as thinly as possible
ground black pepper
1⁄2 ounce black summer truffle, finely chopped
1 tablespoon white truffle oil (mix with black truffle)
1⁄2 pint fresh arugula salad, washed and dried
2 ounces crimini mushrooms, washed, dried, and sliced thinly
1⁄2 ounce Parmesan cheese, finely grated
1⁄3 whole lemon, juiced
1 tablespoon extra virgin olive oil
1⁄2 ounce Parmesan cheese, shaved
Peel one of the layers of plastic wrap from the pounded beef tenderloin. Using the other piece of plastic, pick up the beef, flip over onto a clean chilled serving plate, remove the second piece of plastic by peeling it back. If needed, using clean fingers, push the beef carpaccio into shape, washing your hands afterward.
Season the beef with kosher salt and freshly ground black pepper. Spoon on top the chopped truffle mixed with the white truffle oil and spread around to cover the carpaccio. In a clean separate bowl place the arugula salad along with the sliced mushrooms and season with kosher salt, freshly ground black pepper, and grated Parmesan cheese. Dress the salad with the lemon juice and the extra virgin olive oil, mixing well but gently. Place the dressed salad on the beef carpaccio and top with the shaved Parmesan cheese. Serves 1.