Heart-Shaped Carpaccio4 Reviews
- Prep: 15 min
- Ready In: 15 min
“This would make for a creative, and visually arresting start to a Valentine's Day dinner menu. Most carpaccios are pounded very, very thin, but if you're using a really nice piece of beef tenderloin, why smash it so flat? Since it's naturally tender and buttery, I like it to keep a little bit of its texture, instead of being mashed too thin.” - by Chef John
Original recipe yields 2 servings
- Lay half the beef slices in the shape of a heart in between two sheets of plastic wrap on a solid, level surface. Gently pound the beef with the smooth side of a meat mallet until about 1/8-inch thick. Transfer beef to a plate, maintaining the heart shape, and refrigerate. Repeat with the remaining slices to form a second heart.
- Whisk lemon juice, Dijon mustard, olive oil, cayenne pepper, salt, and black pepper, cayenne pepper in a bowl.
- Combine arugula, 1 ounce Parmigiano-Reggiano shavings, and capers in a bowl. Drizzle 1 tablespoon of the lemon juice mixture over arugula mixture and toss to coat.
- Place half of the arugula mixture on top of beef. Drizzle lemon juice mixture over arugula and beef; season with salt and black pepper to taste and top with Parmigiano-Reggiano shavings. Repeat with remaining heart.
Amount Per Serving (2 total)
- 413 cal
- 34.8 g
- 3.2 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I have to admit that I did not shape the tenderloin into the heart shape, but it tasted great despite the traditional round shape. I don't pound the tenderloin at all, I simply pop a small (and very ..." See morefresh) tenderloin in the freezer for a short time to solidify it a bit and then I take it out and slice the slightly frosty meat very very thin. By the time you lay it out on the platter and top it with the remaining ingredients for serving, the meat is no longer frosty, just mouthwateringly buttery and cold."
"Excellent! I didn't make it in the shaped of a heart, but the dressing is perfect, and so easy too!..." See more"
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