Editor's note: The recipe below is excerpted from Katie Brown Entertains. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.

　　

Ingredients

Makes 8 servings

　　Mayonnaise: 1/4 cup

　　Lemon Juice: 2 tablespoons

　　Dijon Mustard: 2 tablespoons

　　Salt: 1/2 teaspoon

　　Cracked black pepper: 1/2 teaspoon

　　Carpaccio (paper-thin slices of beef tenderloin): 16 slices

　　Arugula: 1 bunch, washed, dried, and roughly chopped

　　Parmesan cheese: 1/4 pound, shaved

　　

Get Cookin'

Step 1

1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.

　　

Step 2

2. Season with salt and pepper and set aside.

　　

Step 3

3. 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.

　　

Step 4

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.

　　

Step 5

Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.

　　

Step 6

Drizzle with mayonnaise sauce.

　　

Hints & Clues

Step 7

· 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.

　　

Step 8

· Ask your butcher to prepare the carpaccio for you if you are interested.

　　

Step 9

· Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.

　　

Step 10

· Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.

　　

Step 11

· It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.

　　Reprinted with permission from Katie Brown Entertains by Katie Brown. © 2005 Harper Paperbacks