Beef Carpaccio with Arugula and Caper Vinaigrette

• Course:Dinner
• Preparation time: 15 Minutes
• Cooking time: 0 Minutes
• Quantity:6 Persons

Ingredients

1. 3 tbsp fresh lemon juice
2. 3 cup rocket leaves
3. 375 gr. fillet mignon steak
4. 0.50 tsp salt
5. 0.50 tsp ground pepper
6. 2 tbsp capers
7. 0.25 cup extra virgin olive oil
8. 1 tbsp red wine vinegar

Preparation instructions

Wrap beef in plastic wrap and freeze until firm, about 1 hour. Cut beef across the grain into 1/8 slices. Place slices between two sheets of plastic wrap and pound with a kitchen mallet until paper-thin but thick enough to be lifted from the plastic without tearing. Roll up beef in plastic and refrigerate 1 hour.For vinaigrette: In a blender, process lemon juice, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers.Arrange beef slices in a single layer over six plates. Toss arugula with half the dressing. Pile arugula on top of beef. Top with Parmesan curls (make with vegetable peeler) and serve remaining dressing separately.