Easy Beef Carpaccio
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If you don't like the vinaigrette or egg garnish, you could use a good 
horseradish sauce, or a "caviar" made of finely chopped black olives.

For Carpaccio:

2 tbsp freshly ground black pepper
2 tsp fennel seeds,crushed
1 1/2 tsp coarse kosher salt
4 tbsp extra-virgin olive oil
1-1/2 lb beef tenderloin, trimmed

For Vinaigrette:

1 1/2 tablespoons fresh lemon juice
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil

For Egg Garnish:
Mix together:
2 tbsp drained capers (in brine), rinsed and chopped
2 tbsp chopped fresh chives
2 hard-boiled large eggs, chopped fine

Combine pepper, fennel and salt, mix well. Rub 1 tbsp oil over the beef, 
then dredge beef with seasoning mixture. Let stand 1 hour at room 
temperature, covered.

Optional non-traditional step:
Heat remaining oil in a heavy large skillet over high heat, to just under 
smoking point. When hot, add beef and sear on all sides, turning every 
2 minutes, about 10-12 minutes total (beef will be med-rare).

Chill until cold, then wrap in plastic-wrap and freeze approx 1 hour.

Slice semi-frozen meat with a VERY sharp knife as thinly as possible (Pound
slices between layers of heavy plastic or wax paper until paper-thin, if
needed). Lay slices of carpaccio on an oiled platter, either overlapping
slices or rolling them and then arranging in a star burst (round) or rows
(rectangular or odd-shaped platters). Whisk together lemon juice, salt, and
pepper in a large bowl, then add oil in a slow stream, whisking until
emulsified. Drizzle vinaigrette over layered or rolled carpaccio, then
dress with the egg mixture.

Adapted from: epicurious.com: for people who love to eat