Beef Carpaccio with Shallot-Anchovy Vinaigrette

Tightly wrap the beef tenderloin in plastic wrap and place it in the freezer for 45 minutes to 1 hour. This firms the meat, making it significantly easier to slice thinly.

While the beef chills, prepare the vinaigrette. In a small bowl, whisk together the minced shallot, anchovy paste, red wine vinegar, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly to emulsify. Season with black pepper. (Salt is likely unnecessary due to anchovies).

Shave the fennel bulb as thinly as possible using a mandoline or sharp knife. Place the shavings in a bowl of ice water for 10 minutes to make them extra crisp and curl slightly, then drain and pat dry thoroughly.

Remove beef from freezer. Using a very sharp knife, slice the beef across the grain as thinly as possible (aim for 2-3mm).

To achieve the classic paper-thin texture, place each slice of beef between two sheets of plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy pan until the meat is translucent and doubled in surface area.

Arrange the pounded beef slices on four chilled serving plates, covering the surface in a single layer without overlapping too much.

In a mixing bowl, lightly toss the arugula and shaved fennel with half of the vinaigrette. Pile this salad in the center of the beef.

Drizzle the remaining vinaigrette directly over the exposed beef. Scatter capers and shaved Parmesan over the dish. Serve immediately with lemon wedges if desired.