Presented by Chef Ben Philpott, Block & Grinder
3oz Beef Tenderloin or Sirloin (very well trimmed)
3tsp fresh thyme (finely chopped)
2tsp chives (finely chopped)
2tsp shallots (finely chopped)
1tps fresh garlic (finely chopped)
1tbls fresh lemon juice
2tbls truffle oil
1cup fresh arugula
Salt & (fresh ground) pepper (added for preferred taste)
Using a well sharpened chef's knife, cut the beef into very small pieces (about the size of a pencil eraser) and place in small mixing bowl
Add thyme, chives, shallots, garlic, and truffle oil to the beef.
Cover with plastic wrap (pressing into the bowl removing all air to keep the meat from oxidizing)
Refrigerate the mix for 10-15 min.
Remove the bowl from refrigeration and mix half of the lemon juice (1/2 tablespoon) add salt and fresh pepper
Dress the arugula with the remaining lemon juice, a touch of your favorite olive oil, and salt and pepper