Day Three Hundred Fifty Five: Beef Carpaccio**

Sunday I made Martha's Beef Carpaccio, which is basically raw beef tenderloin drizzled in a lemon vinaigrette.  It's really rich and tasty, but maybe not for finicky eaters or those with high cholesterol.  Here's how it's made:

Wrap about one pound of beef tenderloin in plastic wrap and throw in the freezer for about an hour, or until firm.  Using a very sharp knife, cut the beef across the grain into 1/8-inch-thick slices.

If you don't need an urgent visit to the emergency room after severing a finger, move onto the next step.

Gently pound the slices between pieces of waxed paper and refrigerate for an hour.  Serve with arugula and sliced pear, drizzled with lemon vinaigrette.  Top with shaved parmesan.

Easy, good and oh so chic.

**No fingers were severed during the making of this dish.