Lunch: Beef Carpaccio with Orange-Olive Salsa and Shaved Cheese

Partially freezing the tenderloin after searing it makes slicing easier.

Ingredients

2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Instructions

Using small sharp knife, cut off peel and white pith from oranges. Working over medium bowl, cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover; chill at least 1 hour and up to 4 hours.

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