Ingredients
Units
Scale
- 1/3 lb. beef tenderloin
- handful arugula
- 2 tsp. capers
- 2 tsp. red wine vinegar
- 4 tsp. olive oil
- cracked black pepper
- sea salt
Instructions
- Freeze beef tenderloin until very firm but not rock solid, about 1-2 hours. While the beef is in the freezer, place the plates in the fridge to chill.
- Once the beef is firm, slice very thinly against the grain and place slices on chilled plates.
- Top each serving with a handful of arugula and capers. Drizzle with vinegar and olive oil and add a pinch of freshly cracked black pepper and sea salt. Serve immediately.
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