Tenderloin Carpaccio With Martha'S Sauce - cooking recipe

Ingredients

6 ounces filet of beef
sourdough bread, cut into rounds and lightly toasted
2 ounces parmigiano-reggiano cheese, shaved
1 cup arugula leaf
1 garlic, bulb roasted and cooled
1/2 cup unsalted butter
For the Sauce
2 tablespoons white vinegar
6 cornichons
1 cup flat leaf parsley, chopped
1 garlic clove
1 anchovy fillet
1/4 cup capers, drained
2 tablespoons onions, chopped
2 1/2 tablespoons Dijon mustard
6 tablespoons olive oil

Preparation

Place the filet in the freezer for about 1 hour, or until it is in between rock hard and soft frozen. The idea is to firm it up so it's easier to shave.
For the sauce, place all sauce ingredients, except the oil, in the bowl of a food processor and chop coarsely.
With the machine running, add the oil, drop by drop, until the mixture is creamy; do not overmix.
Refrigerate, tightly covered, until ready to use.
For the garlic butter, squeeze the roasted garlic into a bowl and mix well with butter that's at room temperature.
Remove the filet fr/ the freezer and using a mandolin, thinly slice the meat.
Lay the bread rounds out on a tray and spread lightly with the garlic butter.
Layer a leaf of arugula, followed by Parmesan, then the beef, and top with the sauce.
Serve and enjoy!