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.