Ponzu Carpaccio of Beef with Arugula and shaved Grana Padano

Ingredients

• 8 oz Beef tenderloin (sashimi-grade)
• 3 tbsp Ponzu sauce
• 1 tbsp Extra virgin olive oil
• 2 cups Arugula
• 1.5 oz Grana Padano cheese
• 1 tsp Lemon juice(optional)
• 1 tsp Toasted sesame seeds(optional)
• to taste Cracked black pepper

Instructions

1. 1

   Wrap the beef tenderloin tightly in plastic wrap and freeze for 10-15 minutes to firm up for easier slicing (this counts within prep time).

2. 2

   Whisk together the ponzu, olive oil, and lemon juice in a small bowl to make the dressing.

3. 3

   Remove beef from freezer and slice as thinly as possible against the grain (about 1/8 inch) using a sharp knife.

4. 4

   Arrange the beef slices in a single overlapping layer on two chilled plates.

5. 5

   Lightly dress the beef with the ponzu mixture, then scatter arugula over the top.

6. 6

   Shave Grana Padano over each plate with a vegetable peeler, finish with cracked black pepper and sesame seeds, and serve immediately.