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Beef carpaccio with arugula and Parmesan
Beef carpaccio with arugula and Parmesan

Beef carpaccio with arugula and Parmesan

Preparation 15 minutes
Cooking time none
Servings 4


  • 300 g (10 oz) beef fillet slices
  • Fleur de sel
  • Freshly ground black pepper


  • 1 egg yolk
  • 10 ml (2 tsp) Dijon mustard
  • 100 ml (2/5 cup) vegetable oil
  • 7 ml (1 1/2 tsp) lemon juice
  • 30 ml (2 tbsp) 15% cooking cream
  • 5 ml (1 tsp) Worcestershire sauce
  • 5 ml (1 tsp) brandy or Cognac
  • 5 ml (1 tsp) dried tarragon
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) baby arugula
  • 30 ml (2 tbsp) extra-virgin olive oil
  • 15 ml (1 tbsp) aged balsamic vinegar
  • 180 ml (3/4 cup) shavings of Parmesan


  1. Wrap the beef fillet tightly in plastic wrap.
  2. Place the meat in the freezer for about 1 hour to firm it up.
  3. Unwrap the beef fillet.
  4. With a sharp knife, cut the meat into very thin slices.
  5. On each of 4 plates arrange slightly overlapping slices of beef in a circle.
  6. Set aside in the refrigerator.


  1. Combine the egg yolk and mustard in a bowl.
  2. Add half the vegetable oil, whisking to emulsify.
  3. Add the lemon juice and the rest of the oil.
  4. Add the rest of the sauce ingredients. Set aside.
  5. Season  each plate of sliced beef with fleur de sel and pepper.
  6. Place a nice bunch of arugula in the centre of each plate.
  7. Sprinkle with olive oil and balsamic vinegar.
  8. Top with shavings of Parmesan.
  9. Serve the beef carpaccio immediately.
Availability in stores