Carpaccio De Beef

1 pound very thinly sliced beef tenderloin raw
1 Cup Shaved Parmesean Reggiano Cheese
2 Tbsp Capers
1 Cup Arugula

Sauce:

1/2 cup Olive Oil
1 egg yolk
dash hot pepper sauce
1/2 tsp dry mustard dissolved in 1 tsp hot water
juice of 1 lemon
salt and pepper

Arrange the beef on a large platter. Sprinke with the Arugula and shaved Parmesean cheese.Top it off with the sprinkling of capers. In blender mix all ingredients for sauce and drizzle it over everything just before serving. Now Salt and Pepper. Serve on crostini.