Prepare beef tenderloin by trimming (if it didn’t come trimmed). You can purchase just a portion of a beef tenderloin (you will want the thick, evenly round end) as only about 1 pound is needed for this dish. Purchase tenderloin fresh the day you will prepare the dish.

If tenderloin is already tied, go ahead and remove the ties as they will get in the way of slicing.

Use a pastry brush to slather the tenderloin with the mustard.

Grind whole peppercorns and spread them on your work surface. Roll the mustard-smothered tenderloin in the freshly cracked pepper to coat the full exterior.

In a cast iron skillet, heat the butter and 2 tablespoons of olive oil until they begin to sizzle.

Sear the tenderloin in the hot skillet, cooking for just a minute on each side - just enough to sear the very outside and toast the pepper crust.

Immediately remove the tenderloin from the skillet and roll it up in plastic wrap. Pull the plastic wrap tightly around the tenderloin, to form an even cylindrical shape.

Place the tenderloin in the freezer for 1-2 hours, long enough for it to firm up, but don’t let it freeze completely solid.

When ready to serve, remove the tenderloin from the freezer. Remove and discard the plastic wrap.

Using a very sharp knife, slice very thin slices off the tenderloin. You are aiming for 1/8th inch thick (2-3mm).

Place the slices of meat on a cutting board or on a sheet of parchment paper or plastic wrap. Place another piece of parchment or plastic wrap over the slices.

Using a rolling pin, gently press the meat into paper thin sheets.

Arrange the meat on a cutting board or serving tray. Drizzle with olive oil. Garnish with a sprinkle of salt, capers, and baby arugula.

Serve or refrigerate immediately. Squeeze fresh lemon juice over the dish just before serving. Beef carpaccio should be consumed the same day it is prepared.