1 lb. Fresh and High-quality Beef Tenderloin
1 Shallot (brunoised: diced very small)
1 Tablespoon Good quality Olive Oil
Salt and Pepper
Shaved Parmigiana Reggiano
Fresh Baguette or your favorite crackers
Remove any silver skin and fat from Tenderloin. Place in freezer 1-2 hours before serving (optional but makes it a whole lot easier to cut.) Pull Beef from freezer and cut in small cubes, about 1/4 – 1/8 inch. Tossed the chopped beef with the shallot, olive oil and salt and pepper to taste. Place a ring mold on your plate and fill with the beef tartare mix and firmly press until formed. Remove mold and garnish with freshly shaved Parmesan and Arugula.
Serve with a Fresh Baguette or scoop onto some crackers and enjoy.