7 to 9 oz. center-cut beef tenderloin
2 tsp. good-quality olive oil, plus more for the beef
Salt
2 oz. arugula
Flaked sea salt and black pepper
1 lemon, plus 4 wedges for serving
2 oz. Parmigiano Reggiano, shaved into thin slices
2 tsp. truffle oil

Description

The Great Carpaccio Is Famously Named After The Italian Renaissance Painter Vittore Carpaccio, Who Loved To Contrast Red And White. Well, That's The Story Anyway. Many Will Argue That Carpaccio Should Be Simply Raw Beef Tenderloin Sliced Very Thinly And S

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