Beef Salad with Celery and Walnut Oil

Cut the fillet of beef in half lengthwise. Season with salt, pepper and olive oil. In a hot skillet, sear the meat one minute per side until heavily browned on the outside. However, it should still be rare on the inside. Then allow to cool until lukewarm. Set aside the juice for the marinade. Bring the large cut celery stalks to a boil with water, garlic clove and salt and steam. Remove from the heat, add olive oil and pepper and let sit for an hour. In a bowl, mix the ingredients for the marinade and add the juices from searing the beef tenderloin. Just before serving, cut the beef tenderloin into 1/2-inch-thick slices.

Arrange the arugula, lettuce, beef tenderloin, celery and freshly grated Parmesan in alternating layers. Spread the marinade generously on top and serve the salad immediately.

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