Recipe by Chef John
"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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beef tenderloin, trimmed and cut into 1/8-inch thin slices
1 1/2 tablespoons
extra virgin olive oil
salt and ground black pepper to taste
baby arugula leaves
Parmigiano-Reggiano cheese shavings
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.
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.
Outstanding!!!! Best Carpaccio I'd ever made & tried!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 313
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