Heart-Shaped Carpaccio

It’s a meat heart for your sweetheart! See more

READY IN 15 mins

Heart-Shaped Carpaccio

Read Reviews (4)

"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." — Chef John

Directions

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.

Kitchen-Friendly View

PREP 15 mins
READY IN 15 mins

Reviews More Reviews

Aug 14, 2012

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 fresh) 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.

—Cookin Up A Storm

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Aug 23, 2012

Excellent! I didn't make it in the shaped of a heart, but the dressing is perfect, and so easy too!

—ksaid

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4 Ratings

Oct 14, 2012

The dressing is unusual for carpaccio but it takes great! I'll definetley make this again. I couldn't find arugula so I used baby spinach instead.

—michi_zaid

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Dec 04, 2012

Outstanding!!!! Best Carpaccio I'd ever made & tried!

—GabrielaItaly

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Nutrition

Calories
413 kcal
21%

Carbohydrates
3.2 g
1%

Cholesterol
65 mg
22%

Fat
34.8 g
53%

Fiber
0.3 g
1%

Protein
21.4 g
43%

Sodium
999 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Heart-Shaped Carpaccio

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 413
Calories from Fat: 313

% Daily Value *
Total Fat 34.8g 53 %
Saturated Fat 12.1g 60 %
Cholesterol 65mg 22 %
Sodium 999mg 40 %
** Potassium 257mg 7 %
Total Carbohydrates 3.2g 1 %
Dietary Fiber 0.3g 1 %
Protein 21.4g 43 %
Sugars 0.8g
** Vitamin A 8 %
** Vitamin C 11 %
** Calcium 42 %
** Iron 18 %
** Thiamin 8 %
** Niacin 45 %
** Vitamin B6 15 %
** Magnesium 10 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.