Beef Carpaccio

1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. 2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8" to 1/4" pieces. 3. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. 4. Repeat until all of the meat is sliced and pounded. 5. Divide the meat evenly among 4 chilled plates. 6. Drizzle with lemon juice and olive oil and mustard seeds. 7. Serve with greens, salt and pepper (to taste) and parmesan cheese.