Beef Carpaccio with Capered Goat Cheese

Remove beef from freezer. Peel shallots and thinly slice. Wash and dry arugula. Combine goat cheese and capers in a small bowl. Cut lemon in quarters.

With an extremely sharp knife, slice beef across the grain in paper thin slices. If beef is not thin enough, it can be pounded out between two sheets of plastic wrap with a mallet or heavy pan until it is paper thin.

On a large platter, arrange beef in a single layer. Mound capered goat cheese in the center of the plate. Sprinkle with shallots. Mound arugula over cheese and beef.

Drizzle plate with truffle oil (or olive oil if truffle is not available) and sprinkle with sea salt and black pepper. Arrange lemon wedges around the side. Garnish with shaved Parmesan and black olives if desired.

To serve, use lemon if desired and eat beef with a bit of everything on the plate on some crusty bread.