First, cut the beef fillet into thin slices and carefully plate them between two cling films using a plating iron or meat tenderizer.
Drizzle 1 tablespoon of olive oil on the plates and arrange the fillet slices round on top.
Wash the arugula, spread it over the carpaccio and grate the Parmesan over it.
Marinate the carpaccio with olive oil, balsamic vinegar, salt and pepper and serve.
Preparation Tip:
Use a good olive oil for the beef carpaccio.
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