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Shared By Grace Warren Atwood

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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