Beef Carpaccio is basically paper thin slices of raw beef
'cooked' in lemon juice .
Recipe here 
1 Pound Beef Sirloin, Bright Red
2 Cups Fresh, washed And Dried Arugula Leaves
A Wedge Of Parmesan Cheese
1/3 Cup Extra Virgin Olive Oil
Salt And Cracked Black Pepper
Lemon Wedges
If slicing yourself, use an electric carving knife and cut the beef
into paper thin slices. Arrange the arugula leaves on individual
plates, and lay the beef on top. Drizzle with the olive oil, and
season with the salt and pepper. Shave some of the parmesan cheese
over the dish, and serve with a lemon wedge.
Sauce Variation: If desired, simply arrange the carpaccio slices
without the above ingredients, and drizzle with the following
sauce.
1 Egg Yolk
1 Cup Of Olive Oil
Jiuce Of 1 Lemon
Salt & Pepper
1/2 Teaspoon Of Dry Mustard Dissolved In 1 Teaspoon Warm
Water
Dash Of Hot Pepper Sauce
Place the egg yolk in a blender with half the oil. Pusle to mix.
Turn the blender on, and add the oil in a slow stream. Add the
lemon, mustard and seasonings. Pulse. Drizzle the sauce over the
carpaccio slices and serve.
