Beef tenderloin carpaccio with anchovies

For Italian beef carpaccio, it is better to take selected beef fillet. This recipe is very simple, it is prepared almost at lightning speed (except for the time required to freeze meat).
To begin with, we put the beef tenderloin in the freezer and leave it there for one hour. At this time, we prepare the dressing sauce ourselves. Boil the egg, then cut it into four slices. We take the anchovies out of the jar and let the excess oil or juice drain. It's the same with capers. We remove the stems from the arugula, wash it thoroughly. Cut the shallots into four pieces. The crumb of white bread is placed in a bowl, pour vinegar and oil, then grind into a homogeneous mass. Then put in a separate bowl: anchovies, capers, shallots, arugula and bread mixture. Beat everything with a mixer until puree-like. We take the beef fillet out of the freezer and cut it into thin slices with a very sharp knife. We put the slices on food foil, you can on top of each other. We cover the top with another sheet of foil and for a few seconds we pass over the foil with a rolling pin (we roll, not beat). Carefully lay out the meat slices on a beautiful dish. For each piece, add a little cooked sauce. Decorate the edges with sliced lime, arugula leaves and beautifully sliced fresh tomato. Now our food can safely decorate the dining table.