Ingredients

1/2 cup (125 mL) mayonnaise

1/4 cup (50 mL) chopped parsley

1/4 cup (50 ml) chopped chives

1 tbsp (15 mL) lemon juice

1/4 cup (50 mL) chopped sun-dried tomatoes

1/4 cup (50 mL) chopped black olives

6 slices light rye, crusts removed

1 bunch arugula

12 slices rare roast tenderloin of beef

About 24 garlic chives or regular chives

Fleur de sel or sea salt

Preparation

  1. Combine mayonnaise, parsley, chives, lemon juicer sun-dried tomatoes and olives in a bowl.
  2. Cut bread in half. Spread 1 to 2 tbsp (15 to 25 mL) mayonnaise mixture on bread, depending on size of bread.
  3. Cover with arugula leaves. Roll roast beef in a flowerlike pattern and place on top. Garnish