Beef Carpaccio

I love raw beef! So here you go:

Use sirloin or tenderloin.

Remove any fat tissues (those silver skin) or tendon from the beef.

Heat a pan until it is very hot (almost smoking) and sear the beef on all sides with butter or olive oil or better its own fat about 45 secs per side.

Remove the seared beef from the pan and let it cool down.

Chop 1 part of rosemary and 1 part of sage.

Combine them with salt and pepper and a little bit of olive oil to form a paste.

Rub the paste to the beef and wrap it with plastic wrap.

Refrigerate.

Put it into the freezer for about an hour before serving.

To serve, slice the beef thinly and arrange on a plate.

Use the back of a spoon to flatten the beef if slices are too think (haha!).

Add fresh ground pepper, tiny bit of salt, a bunch of arugula (those peppery taste salad greens), a couple slices of parmesan, and drizzle olive oil and balsamic vinegar on top.

1 pound of beef should serve 6 ppl.

Enjoy!