The following recipe is based on a dish I had at Mitre, in Santo Domingo. I thought I had died and gone to heaven, at least until my equally delicious main course arrived.
6 ounces beef tenderloin
1 cup sliced baby bellas
2 ounces arugula
2 ounces Manchego
White truffle oil
Season the tenderloin with olive oil, salt and pepper. Heat up large saute pan over medium heat. Add the tenderloin and sear for 2 minutes on each side, so that the outside is brown but the inside is rare. Remove meat from pan and cool completely. Wrap tightly in plastic wrap and freeze for 1 hour, as this will help slicing beef later.
Wash arugula very well and let dry. Slice leaves into halves.
Wash mushrooms very well to remove all dirty. Heat up olive oil in saute pan and cook until juices evaporate. Remove from heat.
Remove meat from the freezer and slice into 6 even pieces. Using a meat mallet, pound each slice until VERY thin between two pieces of wax paper. Place meat on plate and wrap with saran wrap until ready to use.
Heat oven to 350.
Place 6 beef slices over serving tray that can be heated in oven. Sprinkle mushrooms over meat. Shave Manchego evenly over meat. Drizzle lightly with truffle oil. Heat in oven until cheese is just melted. Remove from oven.
Sprinkle arugula over carpaccio and serve!