60 mL (¼ cup) toasted hazelnuts, peeled and coarsely ground
60 mL (¼ cup) Saputo Parmesan cheese petals
15 mL (1 tbsp) capers
Coarse sea salt and ground black pepper
60 mL (¼ cup) extra virgin olive oil
30 mL (2 tbsp) lemon juice
15 mL (1 tbsp) Saputo grated Parmesan cheese
5 mL (1 tsp) Dijon mustard
2 mL (½ tsp) sea salt
Ground black pepper
Wrap the beef tenderloin tightly with plastic wrap and place in the freezer for 1 hour.
Meanwhile, add all the vinaigrette ingredients to a sealable Mason jar. Seal the jar and shake vigorously. Set aside.
Using a sharp knife, cut the beef tenderloin into thin slices and place on a large serving dish. Garnish with arugula, toasted hazelnuts, Parmesan cheese petals and capers. Drizzle some of the vinaigrette over the carpaccio and season with sea salt and ground pepper. Serve immediately, with the remaining vinaigrette on the side.