Two things you should know about me and carpaccio: First, I don’t like carpaccio you can see through; I cut mine a little thicker, which gives it better texture and body. Second, I like my carpaccio loaded, the way some people think of nachos or pizza. Here I use some bococcini de pecorino that we keep in the restaurants and some tender baby arugula, but you could use shaved porcini mushrooms, shaved raw artichokes, or sautéed chanterelles—whatever you like. Just load it up.

　　

Ingredients

serves 4 as a first course

　　1 pound beef tenderloin

　　8 ounces baby arugula

　　1 tablespoon extra-virgin olive oil

　　2 teaspoons fresh lemon juice

　　Kosher salt and freshly cracked pepper

　　4 ounces Preserved Pecorino Sardo (page 218), plus 1 tablespoon marinating oil

　　

Step 1

Trim the tenderloin of all visible fat and sinew. Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.

　　

Step 2

Pick the most tender and succulent tips from the arugula and place in a bowl. Toss with the olive oil and 1 teaspoon of the lemon juice.

　　

Step 3

Remove the tenderloin from the freezer and unwrap the plastic. Using your sharpest knife, slice the meat into 1/4-inch coins. Arrange the meat on a large platter in overlapping slices. Season generously with salt and cracked pepper. Dot the meat with the preserved pecorino and drizzle the marinating oil over all. Sprinkle with the remaining 1 teaspoon lemon juice. Mound the arugula in the center of the plate and serve.

　　Ethan Stowell's New Italian Kitchen