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Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
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Season with salt and pepper and set aside.
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Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
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Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
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Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
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Drizzle with mayonnaise sauce.
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Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
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Ask your butcher to prepare the carpaccio for you if you are interested.
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Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
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Use a flat vegetable peeler to shave Parmesan cheese.
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Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
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It is common to coat carpaccio with lemon juice and olive oil before serving it.
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They not only help to bring out the taste, but help with freshness and color.
