Le Mesturet Almanac - beef carpaccio

Partially freeze the tenderloin. Cut it into thin slices and arrange, overlapping, into rosettes. If it seems a bit complicated, you can get it cut into thin slices at your butcher’s. Combine the listed ingredients to make the pesto. Brush the arranged tenderloin slices with pesto sauce. Add the vinaigrette to the arugula and top with chipped Parmesan. Add a grind of fresh pepper.