This demonstrates how simple and flavourful a dish can be with just quality ingredients. Use a vegetable peeler to shave the cheese into curls.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
In spice grinder or mortar and pestle, pound mustard seeds, peppercorns and fennel seeds until coarsely crushed.Place beef on waxed paper; roll in spice mixture to coat. In large heavy skillet, heat about 1 tbsp (15 mL) of the oil over medium-high heat until smoking; sear beef all over until spices are just browned, about 45 seconds per side. Refrigerate meat until cold. Wrap tightly in plastic wrap and freeze until firm, about 2-1/2 hours.
Using sharp carving knife, slice beef as thinly as possible. Divide arugula decoratively among plates. Divide beef over top. Sprinkle with capers, cheese and salt ; drizzle with remaining oil. Serve with lemon wedges to squeeze over top. (Make-ahead: Cover and refrigerate up to 1 hour.)
Nutritional facts Per serving: about
- Sodium 471 mg
- Protein 18 g
- Calories 266.0
- Total fat 20 g
- Cholesterol 40 mg
- Saturated fat 5 g
- Total carbohydrate 3 g
%RDI
- Iron 21.0
- Folate 27.0
- Calcium 20.0
- Vitamin A 14.0
- Vitamin C 15.0
