Recipe

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• mayonnaise : 1/4 cup
• lemon juice : 2 tbsp
• dijon mustard : 2 tbsp
• salt : 1/2 tsp
• cracked black pepper : 1/2 tsp
• carpaccio ( paper-thin slices of beef tenderloin): 16 slices
• arugula: 1 bunch, washed, dried, and roughly chopped
• parmesan cheese: 1/4 lb, shaved

• 1 Get Cookin' 1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
• 2 2. Season with salt and pepper and set aside.
• 3 3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
• 4 Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
• 5 Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
• 6 Drizzle with mayonnaise sauce.
• 7 Hints & Clues · Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
• 8 · Ask your butcher to prepare the carpaccio for you if you are interested.
• 9 · Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
• 10 · Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
• 11 · It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.