Heart-Shaped Carpaccio Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 19, 2013
Will definitely make this again. Used baby spinach.
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Photo by Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada
Photo by Cookin Up A Storm
Reviewed: 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.
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Photo by Cookin Up A Storm

Cooking Level: Professional

Home Town: Fergus Falls, Minnesota, USA
Living In: Santa Cruz, California, USA
Reviewed: Aug. 23, 2012
Excellent! I didn't make it in the shaped of a heart, but the dressing is perfect, and so easy too!
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Cooking Level: Intermediate

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Reviewed: 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.
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Reviewed: Dec. 4, 2012
Outstanding!!!! Best Carpaccio I'd ever made & tried!
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Photo by Gabriela Pinheiro

Cooking Level: Intermediate

Living In: Los Angeles, California, USA


 
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