How Can I Make Beef Carpaccio?

Here's how I do it.

Take your tenderloin cut (fillet in UK) and cut it DOWN, not across the grain, into as many pieces as you like.  
Sear these pieces very quickly.
Now slice the pieces across the grain as thinly as you like.

Finally - and this is how to do it - flatten each slice with a pallet knife, leaning down from the center out.  This will make fantastic circular slices of the beef, and will get them tissue-paper thin.

Be careful to transfer each slice onto a cold plate, otherwise it will fall apart.

8-10 ounces beef tenderloin
4 handful arugula or mixed greens
Vinaigrette
Kosher salt
Freshly ground black pepper
Shaved parmesan

Take the tenderloin and wrap it up in plastic and place it in the freezer for about 2 hours. After it cools down for 2 hours, take it out and unwrap the tenderloin. Now finely cut the beef into slices of about 1/8 to ¼ inches. Place these over layouts of plastic sheets and separately place on each plastic sheets the sliced beef slices. Taking another sheets put another beef slice over it.

Now gently put the meat with a meat mallet until it is very thin. Continuously repeating the procedure until you find the meat properly sliced. Now distribute the meat among desired chilled serves. Finally serve it with green tossed with all the rest of the ingredients like vinaigrette, salt, pepper or parmesan.It is a very simple yet delicious dish and is well liked and wanted by the people. This is a very healthy and diet oriented dish. So you see it has very few ingredients but still it shows its color.