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.
Preparation Time
15 mins
Total Time
15 mins
Calories
413 Calories
Recipe Instructions
Step 1
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.
Step 2
Whisk lemon juice, Dijon mustard, olive oil, cayenne pepper, salt, and black pepper, cayenne pepper in a bowl.
Step 3
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.
Step 4
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.
Ingredients
1 ½ tablespoons lemon juice
2 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1 pinch cayenne pepper
2 teaspoons capers
1 teaspoon Dijon mustard
4 ounces beef tenderloin, trimmed and cut into 1/8-inch thin slices