Ingredients15 m servings 413 cals
- 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.
Per Serving: 413 calories; 34.8 g fat; 3.2 g carbohydrates; 21.4 g protein; 65 mg cholesterol; 611 mg sodium. Full nutrition
ReviewsRead all reviews 6
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!
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.
I actually made this for a group event so I did not make hearts but followed the rest of the recipe. It was excellent and I was surprised how many people would it the raw meat. The combination o...