On the fridge: Pair up and dig into a no-cook platter for two
For a dish that's more than 60 years old, beef carpaccio is still in the game. Here, it steps up from appetizer status to no-cook entree for two. It becomes a casual platter, with crunch and color strewn about any way you like it.
While the small hunk of best-quality tenderloin firms up in the freezer (which makes it easier to slice thin), you make quick dressings for the meat and for the greens, and prep the radishes and orange. I think pink grapefruit would be a great substitute for the latter. The bread's an integral part of the eating, so tear off a chunk to enjoy with each combined bite.
The only caveat is: Don't plan on leftovers. After several hours, the dressing for the beef will act as a cure and make the texture of the meat a bit mushy.