Easy Beef Carpaccio With Arugula

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

1 pound beef tenderloin

1 (5 ounce box) fresh baby arugula, washed and dried (see note)

1/2 cup extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

3 tablespoons freshly squeezed juice from about 2 lemons

1 teaspoon Dijon mustard

1 egg yolk

10 small tomatoes cut into quarters to garnish

Directions

Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat pounder, or roll with a heavy rolling pin until paper-thin.

Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.

Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately.

Nutrition

• Serving Size: serves 6
• Calories: 461 kcal
• Total Fat: 39 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 126 mg
• Sodium: 158 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 22 g