BEEF CARPACCIO WITH POMEGRANATE

Wrap your beef tenderloin in plastic wrap and place in the freezer for about 10 minutes. This makes it easier to cut the beef.

Cut beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.

Remove from plastic wrap and place on a large plate. Add a few arugula leaves, a drizzle of extra virgin olive oil, salt and pepper, and Grana Padano cheese shavings over the raw meat.

Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.