Heart-Shaped Carpaccio

Heart-Shaped Carpaccio

Made  times
Chef John 22790

"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."
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15 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 34.8 g
  • 53%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 999 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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.
  2. Whisk lemon juice, Dijon mustard, olive oil, cayenne pepper, salt, and black pepper, cayenne pepper in a bowl.
  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.
  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.



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...

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

Will definitely make this again. Used baby spinach.

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.

Fabulous in a heart shape or just on a platter loved this recipe

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

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