Beef Carpaccio with Arugula & Parmesan

Fold a sheet of baking paper in half. Draw a circle on the paper the size of the plate you wish to serve on.

Lightly brush the paper with olive oil and place the meat in the center. Cover it with the other half of the paper. Gently flatten the meat with the flat side of a meat mallet, working from the center outwards, until it fills the drawn circle.

Cut the flattened meat into shape along the circle with scissors. Carefully peel off one side of the paper, place the meat on the plate, and peel off the second side like a sticker. Lightly brush the meat with olive oil, season with salt and pepper.