Carpaccio style beef thigh meat

The beef thighs are made of block-shaped. Sprinkle with salt and black pepper.

Put a frying pan with olive oil over high heat, add the beef thighs and cook for about 3-5 minutes. The baking time is adjusted according to the size of the meat.

Once the whole thing is browned, remove from the heat, wrap the block of meat in aluminum foil, leave it as is, and cook it by preheating.

Once preheating is gone, peel off the aluminum foil, slice it as thinly as possible, and arrange it on a plate. Pour in salt, black pepper and olive oil.

Make a salad. Remove the celery and slice it into thin slices, and slice the mushrooms into thin slices and transfer to a bowl. Add the seasonings from [A] and mix quickly.

Top with the salad from [5] and sliced ​​arugula sliced ​​to a bite-sized on top of [4], and topped with Italian parsley and Parmesan cheese if desired.