• 8 oz high-quality filet mignon
• 2 cups arugula
• 1/4 cup shaved Parmesan cheese
• 1 tbsp capers, drained
• 2 tbsp olive oil, divided
• 1 tbsp high-quality balsamic glaze
• 1-2 tsp Cini Sauce, for drizzling
• 1 lemon, halved
• Salt
• Freshly cracked black pepper

1. Chill the Plate:
   • Place your serving plate in the refrigerator for at least 30 minutes to ensure it’s thoroughly chilled.
2. Prepare the Beef:
   • Wrap the filet mignon tightly in plastic wrap, forming a log shape.
   • Freeze for 1-2 hours, or until firm but not frozen solid.
3. Slice the Beef:
   • Unwrap the filet and use a sharp knife to slice it as thinly as possible.
   • Lay the slices between sheets of plastic wrap and gently pound with a meat mallet until paper-thin.
4. Dress the Arugula:
   • In a small bowl, toss the arugula with 1 tbsp olive oil and a pinch of salt until evenly coated.
5. Plate the Beef:
   • Remove the chilled plate from the refrigerator and arrange the thin slices of beef on it, slightly overlapping.
6. Squeeze Lemon:
   • Squeeze fresh lemon juice evenly over the beef slices for added brightness.
7. Drizzle:
   • Drizzle the remaining olive oil, balsamic glaze, and Cini Sauce evenly over the lemon-coated beef.
8. Add Toppings:
   • Scatter the dressed arugula, shaved Parmesan, and capers over the drizzled beef.
9. Season:
   • Sprinkle the beef with freshly cracked black pepper and additional salt if desired.
10. Serve:

• Garnish with any remaining lemon wedges and serve immediately.