Placed sliced beef between sheets of oiled aluminum foil and pound them with a meat mallet or some other suitable instrument until they are paper thin. Place beef on cool plates. Sprinkle
with arugula. Thinly slice mushrooms and arrange around plate. Drizzle with extra virgin olive oil, a squeeze of lemon and drape with Parmigiano shards. Dust with white truffle shavings and season with salt and pepper.
Serve with Barbaresco wine.