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Beef Carpaccio
Ingredients
- 1 pound beef tenderloin
- 4 cups neutral oil, such as vegetable or canola oil
- 1 large russet potato, peeled, cut into 2 1/2-inch-by-1/4-inch matchsticks and soaked in water
- Kosher salt and freshly ground black pepper
- Black- or white-truffle oil, for drizzling
- 2 cups arugula (about 1 1/2 ounces), washed and trimmed
- ½ lemon, juiced (about 1 1/2 tablespoons)
- Extra-virgin olive oil, for drizzling
- 2 ounces Parmesan, shaved into curls with a Y-peeler
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