1-pound (454 g) beef tenderloin, center cut, cleaned
1 tablespoon (15 ml) grainy mustard
1 tablespoon (15 ml) balsamic vinegar
1/4 cup (60 ml) olive oil
Salt and pepper
1/4 cup (60 ml) Dijon mustard
1/4 cup (60 ml) capers
2 cups (480 ml) arugula
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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