Dab the fillet dry, wrap in cling film and freeze in the freezer for 1-2 hours, so it is easier to cut into thin slices.
In the meantime, lightly whip the whipped cream for the sauce. Mix with mayonnaise and crème fraîche. Season to taste with salt and pepper.
Roast the pine nuts in a pan without fat and take them out. Clean, wash and shake dry the arugula. Put four plates in the fridge.
Take the fillet out of the freezer, wrap it from the foil and cut it into very thin slices with a sharp knife. Spread the slightly cooled plates thinly with some sauce. Spread the fillet slices in a rosette shape and brush thinly with oil.
Sprinkle with sea salt. Drizzle with vinegar. Pour the rest of the sauce into a freezer bag, cut off a small corner and spray the sauce in strips onto the fillet so that squares are formed. Garnish with pine nuts, rocket salad and caper apples.
Add halved lemons. Baguette tastes good with it.