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Beef carpaccio with arugula and Parmesan


15 minutes



Beef carpaccio with arugula and Parmesan
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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.

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