Partially freeze the Center-Cut Beef Tenderloin for 30–40 minutes until firm but not solid; this makes it much easier to slice paper-thin with a very sharp knife.
Using thin, even strokes, slice the chilled tenderloin as thinly as possible and arrange the slices in a single layer on a large chilled plate or platter.
Squeeze the juice of the Lemon evenly over the meat, then drizzle with Extra-Virgin Olive Oil to lightly coat each slice.
Scatter the Small Capers across the beef for bursts of briny flavor.
Season lightly with Fine Sea Salt and freshly-cracked Black Pepper to taste — remember a little salt goes a long way on such delicate meat.
Top with a handful of Arugula (Rucola) for a peppery lift, and finish by shaving generous curls of Parmesan (Parmigiano Reggiano) over the top with a vegetable peeler.
Let the dish sit 2–3 minutes to marry the flavors, then serve immediately with crusty bread or as part of a composed antipasti spread.
