Carnivores, relax. Raw doesn’t mean vegan. Freezing the meat ahead of time makes slicing it thin a lot easier. If you really love fennel, consider dusting the tenderloin with ground fennel seeds before freezing. 

Yield: 4 servings

Wrap tenderloin tightly in Saran and freeze for at least an hour. Chill 4 serving plates.

Add vinegar, mustard, and reserved orange juice to a medium bowl and whisk well. Slowly drizzle in 3 tablespoons olive oil. Season with salt and pepper. Using a mandolin, shave fennel and onion into paper-thin slices. Add to a bowl with dressing. Add orange supremes. Mix well, adjust seasoning, and set aside.

Remove tenderloin from freezer and unwrap. Cut into as thin slices as possible.

Add arugula to fennel salad and toss gently. Divide salad between 4 chilled serving plates. Place slices of beef on plates next to salad and drizzle with remaining teaspoon of oil. Lightly season beef with salt and pepper and serve.