1)       Put the beef carpaccio on a plate and drizzle with 1 tablespoon olive oil and season to taste with pepper and salt

2)       Chop the anchovies finely and put in a small food processor together with the garlic, egg yolks and lemon juice

3)       Slowly add the olive oil till the aioli thickens, whisk the cold water through

4)       Add the shallots, capers and aioli over the carpaccio

5)       Add the arugula leaves and shaved parmesan on top