Beef Carpaccio with Sundried Tomatoes, Cranberries and Arugula

Rinse the beef under cold water, pat dry and season with salt and pepper. Heat the oil in a pan and sear the meat over high heat on all sides for about 5 minutes. Remove from the pan, arrange on a wire rack set over a drip pan and bake in a preheated oven at 140°C (fan 120°C; gas mark 1-2) (approximately 275°F) for 40-50 minutes, or until cooked to your liking. Remove from the oven, let cool on the wire rack then cover with plastic wrap and chill. 

Drain the tomatoes, reserving the oil. Peel the garlic and mince. Toss the tomatoes with the cranberries, garlic and lemon juice. Drizzle in the tomato oil and some water, drop by drop, whisking until a paste is formed.

Rinse the arugula, trim and shake dry.