Every once in a while we get this hankering (hankering? Yes, hankering!) for raw or rare beef.
In this instance I had bought a beautiful piece of beef tenderloin weighing about 8 ounces or 240 grams.
All I did to it was to salt it with fleur de sel, pepper it, fry it quickly from all sides, and slice it as thinly as I could. The meat was draped over a bed of rocket salad, topped with fried brown mushrooms, and finished with a light vinaigrette.
Oh, I forgot one thing: Those little yellow slices are very hot german pepperoni and pack about as much heat as a fresh Serrano chili.