Step 1

Freeze beef tenderloin until very firm but not rock solid, about 1-2 hours. While the beef is in the freezer, place the plates in the fridge to chill.

Step 2

Once the beef is firm, slice very thinly against the grain and place slices on chilled plates.

Step 3

Top each serving with a handful of arugula and capers. Drizzle with vinegar and olive oil and add a pinch of freshly cracked black pepper and sea salt. Serve immediately.