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