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Arugula brings its crisp, peppery qualities to a plate of Forelle pears, beef carpaccio, and shaved Parmesan. Tossing the greens in olive oil and lemon juice creates a citrusy tart complement for the fruit; the lemon also keeps the pear creamy-looking.

• 1 whole beef tenderloin (about 1 pound)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, plus wedges for serving
• Coarse salt and freshly ground pepper
• 3 Forelle pears (about 1 pound total)
• 6 ounces arugula, trimmed
• 4 ounces Parmesan cheese, shaved

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