Beef Carpaccio | RICARDO

Ingredients

• 5 oz (150 g) fresh beef tenderloin
• 1 cup (250 ml) baby arugula or watercress
• 1 / 4 cup (60 ml) shaved Parmigiano-Reggiano cheese
• Fleur de sel and freshly ground pepper
• 1/8 teaspoon (0.5 ml) garlic, finely chopped
• 1 teaspoon (5 ml) Dijon mustard
• 1 egg yolk
• 1 pinch of sugar
• 1 teaspoon (5 ml) red wine vinegar
• 2 tablespoons (30 ml) vegetable oil
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon (2.5 ml) dried tarragon
• Salt
• pepper