Pound the slices of filet between 2 sheets of plastic wrap, with a meat mallet. For the artichoke salad: Combine all the ingredients together in a small bowl, toss well and season with salt and pepper. In another mixing bowl toss the arugula with the extra-virgin olive oil. Lay the carpaccio down on the plate. Drizzle the meat with the olive oil and the juice of the lemon. Season with salt and pepper. Mound the arugula in the center of the meat. Sprinkle the artichoke salad around the arugula. Garnish with shaved Parmigiano-Reggiano cheese, black pepper, and parsley.
Yield: 6 servings