Remove the loins from the animal, set aside a 12-ounce portion, trim it meticulously, taking care to remove every trace of silver skin and sinew, then wrap it tightly with plastic wrap and place it in the freezer.

Once completely frozen, remove the loin from the freezer. If you have access to a meat slicer, begin slicing the meat while it’s still frozen, using the thinnest setting you can manage.

If not, let the meat thaw just enough so that you can successfully slice it with a chef’s knife, cutting as thinly as possible.

Arrange the cuts on a serving plate until they take on the shape of the plate itself. This recipe calls for enough ingredients to make four equal servings.

Apply a pinch of coarse sea salt then set it aside as the meat continues to thaw.

Once completely thawed, add the sauce. Use a simple mix of three parts Duke’s mayo, one part Dijon mustard. Mix the sauce with a whisk then funnel it into a squeeze bottle and apply it in a zig-zag pattern across the entire surface of the carpaccio.

Sprinkle on the capers, using 1 tablespoon per serving.

Mix your salad of arugula, halved cherry tomatoes, olive oil, salt and pepper. Each serving should get about a cup of salad, mounded up in the middle of the carpaccio but not completely covering the dish.

Using a cheese slicer, cut thin ribbons of parmesan and add the cheese to the dish per your personal preference.

Squeeze the juice of one halved lemon onto the carpaccio for brightness. Grind some more black pepper on top, serve, and enjoy!