Ingredients

Let’s Cook!

• 1
  Beef: Wrap the beef tenderloin in a cling film and chill in the freezer for 2 hours until it is slightly hardened
• 2
  Use a very sharp knife, cut the beef across the grain into thin slices
• 3
  Place the beef slices between sheets of cling film and gently roll with a rolling pin until the beef is paper-thin
  
• 4
  Arrange the beef slices on a plate
• 5
  Arugula : Add the arugula to a bowl and toss with 1 tablespoon of extra virgin olive oil, season with salt and pepper
• 6
  Arrange the arugula in the center of the beef slices on the plate
• 7
  Drizzle another tablespoon of extra virgin olive oil and pesto oil (optional) around the plate
• 8
  Add the truffle paste around (optional), sprinkle with salt and freshly grated black pepper to taste
• 9
  Top with the shaved Parmesan Cheese, serve immediately