Pronghorn Carpaccio with Arugula

1. Meat Preparation:

   • Freeze tenderloin 2 hours for clean slicing
   • Knife work: Use very sharp, thin-bladed knife
   • Thickness: Paper-thin slices (1/16" maximum)

2. Rapid Plating:

   • Arrange slices on chilled plates immediately
   • Speed: Work quickly to prevent warming
   • Arrangement: Slight overlap for visual appeal

3. Seasoning Application:

   • Light hand with salt and acid
   • Enhancement: Should highlight, not mask meat flavor
   • Oil drizzling: Thin streams for even coverage

4. Garnish Assembly:

   • Top with arugula, capers, cheese shavings
   • Color contrast: Pink meat against green arugula
   • Texture variety: Smooth meat, crunchy capers, creamy cheese

Safety Protocol: Use only freshest, properly aged meat Wine: Champagne, aged white Burgundy, quality Prosecco