Tuesday, November 17, 2009

Sizziling Beef Carpaccio

Beef Carpaccio

1 Pound Beef Sirloin, Bright Red

2 Cups Fresh, washed And Dried Arugula Leaves

A Wedge Of Parmesan Cheese

1/3 Cup Extra Virgin Olive Oil

Salt And Cracked Black Pepper

Lemon Wedges

If slicing the beef yourself, use an electric carving knife and cut into paper thin slices. Arrange the leaves on individual plates, and lay beef on top of the leaves. Drizzle with olive oil, then season with salt and pepper. Shave some parmesan cheese over the beef dish, and serve with a slice of lemon.

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