Beef carpaccio

Ingredients:
8 -10 ounces beef tenderloin
4 cups arugula or 4 cups mixed greens
your favorite vinaigrette (amount to taste)
kosher salt
fresh ground black pepper
shaved parmesan cheese

Method:

1.Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
2.After 2 hours, unwrap the tenderloin and thinly slice the beef into  1/8 to 1/4-inch pieces.
3.Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
4.Repeat until all of the meat is sliced and pounded.
5.Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.