Beef Carpaccio

Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 8 -10  ounces beef tenderloin, from the tip end of the roast
• 4  cups arugula or 4  cups  mixed greens
•  your favorite  vinaigrette (amount to taste)
•  kosher salt
•  fresh ground black pepper
•  shaved parmesan cheese

Directions

1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
3. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
4. Repeat until all of the meat is sliced and pounded.
5. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.