Ingredients

For Carpaccio:
8 ounces beef tenderloin, fully trimmed of all fat and silverskin
For Vinaigrette:
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons minced shallots
For Chips:
1 large russet potato, peeled
3 to 4 cups peanut oil
For Salad:
Juice of one lemon
3 tablespoons olive oil
4 ounces arugula
For Garnish:
20 large pickled caper berries, stems on, rinsed
6 ounces parmesan cheese, shaved into long, thin slices

Description

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