Cookbook:Beef Carpaccio II

Ingredients

 * 1 center cut beef tenderloin roast
 * Salt
 * Black pepper
 * Extra-virgin olive oil for serving
 * Lemon wedges for serving
 * Shaved Parmiggiano-Reggiano cheese
 * Basil chiffonade for serving

Procedure

 * 1) Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.
 * 2) Slice the meat thinly and remove plastic wrap.
 * 3) Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
 * 4) Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.