INGREDIENTS per person5 oz (150 g) fresh beef tenderloin1 cup (250 ml) baby arugula or watercress1 / 4 cup (60 ml) shaved Parmigiano-Reggiano cheese or Provolone2 oz ( 60g ) CampersDressing1/8 teaspoon (0.5 ml) garlic, finely chopped1 teaspoon (5 ml) mustard1 teaspoon (5 ml) red wine vinegar4 tablespoons (60 ml) olive oilSaltPREPARATIONPlace the tenderloin in the freezer, tightly wrapped, until partially frozen, about 2 hours.DressingIn a bowl, whisk together the garlic, mustard and vinegar.Whisk in the oil in a stream . Season with salt .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
INGREDIENTS per person5 oz (150 g) fresh beef tenderloin1 cup (250 ml) baby arugula or watercress1 / 4 cup (60 ml) shaved Parmigiano-Reggiano cheese or Provolone2 oz ( 60g ) CampersDressing1/8 teaspoon (0.5 ml) garlic, finely chopped1 teaspoon (5 ml) mustard1 teaspoon (5 ml) red wine vinegar4 tablespoons (60 ml) olive oilSaltPREPARATIONPlace the tenderloin in the freezer, tightly wrapped, until partially frozen, about 2 hours.DressingIn a bowl, whisk together the garlic, mustard and vinegar.Whisk in the oil in a stream . Season with salt .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
