Beef Carpaccio - cooking recipe

Ingredients

1 lb beef tenderloin
2 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
1 clove garlic, minced
3 tbsp finely chopped fresh flat-leaf parsley leaves
2 tbsp finely chopped fresh oregano leaves
3 tbsp finely chopped baby arugula
1/4 cup shaved Parmesan cheese

Preparation

Tightly wrap beef in plastic wrap and freeze for 1 hour, or until firm. Unwrap beef and slice as thinly as possible. Arrange on a serving platter.
Combine olive oil, lemon zest, lemon juice, garlic, herbs and baby arugula. Sprinkle over beef and top with Parmesan. Serve.