Beef Carpaccio

Ease of Preparation: Easy
Yield: 4-6 Servings

Ingredients:

• 1 pound (454 g) beef tenderloin, center cut, cleaned
• 1 tablespoon (15 ml) grainy mustard
• 1 tablespoon (15 ml) balsamic vinegar
• ¼ cup (60 ml) olive oil
• Salt and pepper
• ¼ cup (60 ml) Dijon mustard
• ¼ cup (60 ml) capers
• 2 cups (470 ml) arugula

Method:

Wrap beef tenderloin in plastic wrap, and place in the freezer for 1 hour.

In a bowl, make a vinaigrette by whisking together grainy mustard, balsamic vinegar, olive oil, salt, and pepper.

Remove beef tenderloin from freezer and unwrap.

Thinly slice beef against the grain.

Place a slice of beef between 2 pieces of plastic wrap.

Gently pound the beef with a mallet until it is very thin, but not falling apart.

Neatly fan the slices of beef on a plate.

Garnish the sliced beef with vinaigrette, Dijon mustard, capers and arugula. Serve cool.