Beef Carpaccio With Kalamata Olives, Oranges, Oregano & Rocolla


1 ½ pounds beef tenderloin, trimmed and sliced paper thin
2 tablespoons coarse sea salt
1 tablespoon cracked black pepper
1 cup fresh rocolla or arugula leaves
½ cup kalamata olive, pitted and halved
½ cup orange segments, chopped into chucks
¼ cup fresh oregano, chopped, stems removed
¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoon shaved parmasan


On a large platter arrange tenderloin slices to cover the platter.  Sprinkle with salt & pepper.  Place rocolla leaves over the top.  Sprinkle olives, oranges, and oregano over the top.  Drizzle olive oil and red wine vinegar and sprinkle a little more salt and pepper over the top.  Place shaved parmesan on top.