Ingredients

Title Value
1. Beef tenderloin 250 Column
2. Arugula 1 beam
3. Lemon juice 2 tbsp
4. Vinegar 1 tbsp
5. Dijon mustard 1 Tsp
6. Olive oil 120 Ml
7. Salt 1/4 Tsp

Cooking

1 . Stage

Rinse the beef, dry it with a paper towel and put in the freezer for 1 hour. Then cut the meat into thin slices of about 3-6 mm, each piece beat off with a hammer.

1. Stage. Rinse the beef, dry it with a paper towel and put in the freezer for 1 hour. Then cut the meat into thin slices of about 3-6 mm, each piece beat off with a hammer.

2 . Stage

Put the beaten meat on a plate. In a separate bowl, mix mustard, vinegar, oil, salt and lemon juice, prepared with dressing, pour the leaves of arugula.

1. Stage. Put the beaten meat on a plate. In a separate bowl, mix mustard, vinegar, oil, salt and lemon juice, prepared with dressing, pour the leaves of arugula.

3 . Stage

Pour arugula, put in the center of the plate with carpaccio and serve.

1. Stage. Pour arugula, put in the center of the plate with carpaccio and serve.

4 . Stage

Bon Appetit!!!