Ingredients
8 oz beef tenderloin, cut into 4 slices
1 oz finely diced shallots
2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while squeezing until green gone)
1 Tbsp finely diced capers (use capers in salt and wash 10 times)
fleur de sel
freshly ground black pepper
1 tsp aged balsamic vinegar
1 bunch cleaned arugula
1/2 oz white or black truffle oil (may substitute extra virgin olive oil)
2 oz shaved Parmigiano Reggiano
shaved truffles (optional)
Preparation
Roll out very large (1 foot by 1 foot) piece of plastic wrap and lay out on cutting board
Place beef in center on one half and evenly fold over other half to meet the ends of the plastic wrap
Pound out beef evenly to a very thin 1/16 inch thickness
Open 1 side of plastic wrap and pick up beef and plastic and turn onto large service plate
Evenly sprinkle beef with shallots, chives, capers, and salt and pepper
Drizzle beef with small dots of Balsamico
Top beef with leaves of arugula in center of the plate
Finish garnishing with shaved parmigiano and sliced truffles
Drizzle plate with oil to finish
