Carpaccio of Beef with Parmesan and Sautéed Broccoli Rabe

Instructions

1. 1Place the beef tenderloin in the freezer for 20-30 minutes to firm up, making it easier to slice thinly without tearing.
2. 2Rinse the broccoli rabe thoroughly under cold water, trim the tough ends of the stems, and roughly chop into bite-sized pieces.
3. 3Using a very sharp knife, slice the partially frozen beef into paper-thin slices, aiming for uniform thickness to ensure even presentation.
4. 4Heat olive oil in a large skillet over medium heat (about 160°C), add minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant and golden, but not browned.
5. 5Add the chopped broccoli rabe to the skillet, tossing to coat in the oil and garlic mixture, and cook for 5-7 minutes until wilted and tender with slightly crisp edges.
6. 6Lay the beef slices on chilled plates in a single layer, slightly overlapping, to create an even base for toppings.
7. 7Drizzle the beef slices evenly with olive oil and lemon juice, then sprinkle with flaky sea salt and freshly ground black pepper for a balanced flavor.
8. 8Scatter rinsed capers over the beef, add thinly shaved Parmesan on top, and garnish with fresh arugula and a sprinkle of lemon zest for brightness.
9. 9Remove the skillet from heat, squeeze a touch of fresh lemon juice over the broccoli rabe, and toss to combine for a bright, tangy finish.

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