Carpaccio de bœuf truffe

03 — Method

1. Put the beef tenderloin in the freezer for 1 hour so it firms up and is easier to slice paper-thin.
2. Slice the semi-frozen beef as thinly as possible (2 mm / 1/16 in max) against the grain with a sharp knife. Place the slices between 2 sheets of parchment as you go.
3. Gently roll each slice through the parchment with a rolling pin until translucent and an even 1 mm thick. That thinness is the mark of a good carpaccio.
4. Arrange the slices in slightly overlapping rosettes on 4 large plates. Cover with plastic wrap and refrigerate until serving.
5. Only at the last minute, drizzle each plate with 1 tbsp extra-virgin olive oil and 1 tsp truffle oil.
6. Squeeze a few drops of lemon juice over each plate for freshness. Season lightly with fleur de sel and freshly ground pepper.
7. Wash and spin-dry the arugula. Put a small handful in the center of each plate.
8. Scatter generously with parmesan shavings made with a vegetable peeler. Shave the fresh truffle over the plates with a truffle slicer, or sprinkle with the truffle pieces. Serve immediately.