Remove the entrecote from the refrigerator before frying and let it sit for 30 minutes to come to room temperature.
Peel and dice the beetroot. Put it into a pot together with bulgur groats. Cook according to the instructions on the package.
Heat the oil in a grill pan. Slice the beef into thin strips and fry for afew minutes. After frying, put it into a bowl, season with salt and pepper, add sesame seeds and mix.
Blend the cooked beets with a blender. Season the groats with salt, add the beetroot mousse, butter, crushed nuts and mix. The beetroot will give thegroats a pink color.
Place a serving of grits on a plate, top with beef and arugula.