1/3cupfinely grated peeled horseradishor more to taste
1tablespoonfresh lemon juice
Dash of Tabasco
Sea salt and freshly ground black pepper
Generous cup arugula
2tablespoonsextra virgin olive oil
Chunk of Parmigiano Reggiano or Grana Padano cheese
Instructions
Freeze the beef for 45 minutes to an hour. Chill 4 large serving plates.
In a medium bowl, whisk together the sour cream, horseradish, 2 teaspoons of the lemon juice, Tabasco, and salt and pepper to taste. If necessary, adjust the amount of horseradish to your liking. Cover and refrigerate for up to 1 day.
Slice the beef into 1/8-inch slices, cutting across the grain. Place each between sheets of plastic wrap and pound with the smooth side of a meat mallet into uniformly thin slices.
Using the back of a spoon, spread a tablespoon of the horseradish sauce over each plate. Arrange the carpaccio over the sauce, overlapping the slices to cover the plate.
In a medium bowl, toss the arugula with the remaining 1 teaspoon lemon juice, the olive oil, and salt and pepper to taste. Mound greens in the center of plates. Shave the cheese over the top.
Recipe Notes
Note: Use leftover horseradish sauce as a dip or sandwich spread.