1(8- to 10-ounce)beef tenderloin, from the tip end of the roast
4handfuls arugula or mixed greens
Your favorite vinaigrette
Freshly ground black pepper
ACTIVE TIME: 35minutes
TOTAL TIME: 2hours35minutes
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into 1/8- to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper, and/or Parmesan.