Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        beef top round -- trimmed of all fat,
                        and sliced as thin as possible
   1      bunch         arugula -- cleaned, washed,
                        -- and spun dry
   4      ounces        raw porcini mushrooms
                        (or substitute portobello or oyster)
     1/2  cup           extra-virgin olive oil
   1                    lemon -- juice of
   4      ounces        parmigiano reggiano -- peeled into shards
   1      ounce         white truffle
                        truffle cutter
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5744)