Skip to main content New this month
Get the Allrecipes magazine

Heart-Shaped Carpaccio

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 413 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 413 calories; 34.8 g fat; 3.2 g carbohydrates; 21.4 g protein; 65 mg cholesterol; 611 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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...

Will definitely make this again. Used baby spinach.

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...

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