Carpaccio style beef thigh meat

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

Heat olive oil in a frying pan over high heat, add the beef thighs and cook for 3 to 5 minutes. Adjust the cooking time depending on the size of the meat

Once the meat is browned all over, remove from the heat, wrap the block of meat in aluminum foil and leave it to cook using the residual heat

Once the meat has cooled, remove the aluminum foil, slice it as thinly as possible, and arrange it on a plate. Season with salt, black pepper, and olive oil

Make the salad. Remove the strings from the celery and thinly slice it. Also thinly slice the mushrooms and transfer them to a bowl. Add the seasonings (A) and mix quickly

Place the salad from [5] and arugula cut into bite-sized pieces on top of [4], and top with Italian parsley and Parmesan cheese to taste