Posted by Carol Palugan on

INGREDIENTS per person

  • 5 oz (150 g) fresh beef tenderloin
  • 1 cup (250 ml) baby arugula or watercress
  • 2 oz ( 60g ) Campers


  • 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


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


  1. In a bowl, whisk together the garlic, mustard and vinegar.
  2. Whisk in the oil in a stream . Season with salt .
  3. 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 .

You can find all products on Menu Recipes kits/beef Carpaccio


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