Beef round carpaccio style

Use a block of beef thigh meat. Season generously with salt and black pepper

Heat olive oil in a frying pan over high heat, add the beef thigh, and cook for 3-5 minutes. Adjust the cooking time depending on the size of the meat

Once the meat is browned all over, remove it from the heat, wrap it in aluminum foil, and leave it to cook through with residual heat

Once the preheating has subsided, remove the aluminum foil and slice the meat as thinly as possible, then arrange it on a plate. Sprinkle with salt, black pepper, and olive oil

Prepare the salad. Remove the strings from the celery and slice it thinly. Slice the mushrooms thinly as well and transfer them to a bowl. Add the seasonings from [A] and mix briefly

Place the salad from [5] and the arugula cut into bite-sized pieces on top of [4], and garnish with Italian parsley and Parmesan cheese as desired to finish