BEEF CARPACCIO

• 5 oz (150 g) fresh beef tenderloin
• 1 cup (250 ml) baby arugula or watercress
• 1 / 4 cup (60 ml) shaved Parmigiano-Reggiano cheese or Provolone
• 2 oz ( 60g ) Campers

Dressing

• 1/8 teaspoon (0.5 ml) garlic, finely chopped
• 1 teaspoon (5 ml)  mustard
• 1 teaspoon (5 ml) red wine vinegar
• 4 tablespoons (60 ml) olive oil
• Salt

PREPARATION

1. Place the tenderloin in the freezer, tightly wrapped, until partially frozen, about 2 hours.

Dressing

2. In a bowl, whisk together the garlic, mustard and vinegar.
3. Whisk in the oil in a stream . Season with salt .
4. With a sharp chef's knife, cut the meat into thin slices. Arrange the slices in a circle around the perimeter of a large cold plate. Place the arugula in the centre. Drizzle the meat and arugula with the dressing and sprinkle with cheese. Season with salt .

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