Beef & Beet Carpaccio

1. Freeze beef until firm but not solid. Cut beef across the grain into very thin slices; wrap in plastic and chill 1-3 hr.

2. For service, arrange about 2 oz. beef in a single layer on a plate. Peel beets and slice thinly; arrange one-fourth the beets, fennel, and mushrooms on the side.

3. Whisk olive oil and lemon juice; drizzle over beef and vegetables. Sprinkle with salt and pepper to taste, and garnish with a dollop of crème fraîche and a dill sprig.