Beef carpaccio

Serves : 4

Preparation time: 20 minutes

Ingredients

• 250 g (9 oz) Québec beef tenderloin
• 250 ml (1 cup) edamame beans, cooked
• 120 ml (8 tbsp.) olive oil
• 8 basil leaves, chopped
• 60 ml (4 tbsp.) white balsamic vinegar
• 60 ml (4 tbsp.) capers
• 250 ml (1 cup) arugula
• 2 green onion stalks, thinly sliced
• 8 to 12 Parmesan shavings
• Salt and pepper to taste

Preparation

1. Freeze the beef tenderloin and cut into thin slices.
2. Arrange the slices on each plate.
3. In a bowl, mix the beans, olive oil, basil, vinegar and capers.
4. Spread the prepared vinaigrette over the meat, followed by the arugula and green onions, and finally the Parmesan shavings.
5. Season with salt and pepper and serve with croutons.