Ingredients
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1-pound (454 g) beef tenderloin, center cut, cleaned
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1 tablespoon (15 ml) grainy mustard
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1 tablespoon (15 ml) balsamic vinegar
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1/4 cup (60 ml) olive oil
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Salt and pepper
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1/4 cup (60 ml) Dijon mustard
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1/4 cup (60 ml) capers
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2 cups (480 ml) arugula
Directions
- Wrap beef tenderloin in plastic wrap, and place in the freezer for one hour.
- In a bowl, make a vinaigrette by whisking together grainy mustard, balsamic vinegar, olive oil, salt, and pepper.
- Remove beef tenderloin from freezer and unwrap.
- Thinly slice beef against the grain.
- Place a slice of beef between two pieces of plastic wrap.
- Gently pound the beef with a mallet until it is very thin, but not falling apart.
- Neatly fan the slices of beef on a plate.
- Garnish the sliced beef with vinaigrette, Dijon mustard, capers and arugula. Serve cool.
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