Beef Carpaccio

Ingredients:

• 1 pound beef tenderloin
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shaved parmesan cheese
• 2 cups arugula
• 1/4 cup chopped parsley
• 1/4 cup chopped red onion
• Crusty bread, for serving

Instructions:

1. Begin by thinly slicing the beef tenderloin and placing the slices on a large plate or platter.
2. In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the beef slices, making sure each slice is coated evenly.
4. Cover the plate or platter with plastic wrap and refrigerate for at least 30 minutes to allow the meat to marinate.
5. Meanwhile, prepare the toppings. In a mixing bowl, combine the arugula, parsley, and red onion. Toss to combine.
6. Remove the beef from the fridge and uncover it. Carefully arrange the arugula mixture on top of the beef slices.
7. Sprinkle the shaved parmesan cheese over the top of the arugula mixture.
8. Cover and refrigerate again for an additional 15 minutes.
9. To serve, remove from the fridge and let sit at room temperature for 10 minutes. Serve with crusty bread on the side.