Beef Carpaccio with Mustard Vinaigrette

Zutaten

• ✓400 g beef tenderloin
• ✓100 g arugula
• ✓50 g Parmesan slices
• ✓2 tbsp olive oil
• ✓2 tbsp red balsamic vinegar
• ✓1 tsp Dijon mustard
• ✓to taste salt
• ✓to taste pepper
• ✓to taste fresh lemon juice

Zubereitung

1. 1

   Wrap the beef tenderloin in plastic wrap and place it in the freezer for at least 1 hour to slightly freeze, making it easier to slice.

2. 2

   Remove the partially frozen beef tenderloin from the freezer and slice it into very thin slices using a sharp knife.

3. 3

   Arrange the beef slices in a fan shape on a large serving platter.

4. 4

   In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and a splash of lemon juice to create the dressing.

5. 5

   Evenly distribute the arugula over the carpaccio and drizzle with the mustard vinaigrette.

6. 6

   Place the Parmesan slices evenly over the carpaccio and garnish with freshly ground pepper.

7. 7

   Let it rest for a few minutes and then serve immediately.