1 pound piece of the best quality natural beef tenderloin, trimmed
1 tablespoon coarse black pepper
1 tablespoons salt
2 teaspoons grape seed oil
1 pint fresh figs
2 cups loosely packed arugula
1 tablespoon shallots, minced
2 tablespoons lemon juice
1 tablespoons extra virgin olive oil
salt and black pepper
12 pieces shaved parmesan
Season the beef on all sides with the pepper and salt. In a small sauté pan over high heat add the grape seed oil. Sear the beef on all sides and reduce the heat to low. Cook the beef for 5 to 10 minutes until medium rare, or an internal temperature of
135° F. Remove the meat from the pan to a plate lined with a paper towel. Let the meat rest until it’s at room temperature.
Clean and then thinly slice the figs into rounds, use the bottom part of the figs and try to get uniform pieces the size of a quarter. Lay out four salad plates, on each plate evenly place the figs rounds forming a circle. Take a piece of plastic wrap and place it over the figs, using the back of a small round pan, or mallet, very lightly tap down on the figs. Remove the plastic wrap. Lightly season the figs with salt and pepper.
Slice the beef into thin strips and place them into a mixing bowl. Add the arugula, shallot, lemon juice, and olive oil. Season with salt and pepper and mix well. Place a handful of the salad in the middle of the plate, making sure not to cover all the figs. Garnish each plate with three pieces of parmesan cheese.