Ingredients
Units
Scale
- 1/2 pound beef tenderloin
- 1 5-ounce fresh baby arugula, washed and dried
- 1/3 cup extra-virgin olive oil
- 2 tablespoons of lemon juice from a lemon or 2
- Kosher salt and freshly ground black pepper
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 5 small tomatoes cut in halves or quarters (for garnish)
- Parmigiano slices (for garnish)
Instructions
- First of all, wrap the beef tightly in some plastic wrap and freeze for 10-15 minutes (this helps the meat to be easier to slice).
- Next, unwrap the beef and using a sharp knife, cut thin slices. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
- Put the oil, lemon juice, mustard, egg yolk, salt, and pepper in a cup or bowl. Use a hand blender (you can also use a spoon, as I did, but it would take more time) to mix until thick.
- Arrange 5 or 6 slices of beef on each plate and pour the previously obtained sauce.
- Garnish with tomato pieces, Parmigiano slices, and fresh baby arugula, and serve immediately.