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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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

413.1 calories; protein 21.4g 43% DV; carbohydrates 3.2g 1% DV; fat 34.8g 54% DV; cholesterol 65.2mg 22% DV; sodium 611mg 24% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/14/2012
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. Read More
(7)
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2012
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. Read More
(7)
Rating: 5 stars
10/19/2013
Will definitely make this again. Used baby spinach. Read More
(4)
Rating: 5 stars
08/23/2012
Excellent! I didn't make it in the shaped of a heart but the dressing is perfect and so easy too! Read More
(4)
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Rating: 5 stars
10/14/2012
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. Read More
(2)
Rating: 5 stars
03/03/2019
I can t personally say how this turned out. I can t stomach the thought of eating raw meat (it s a texture thing) BUT the friend I made it for is Parisian VERY Parisian and he doesn t give out compliments easily. HE gave this 5 stars which says a lot. Made exactly as written and it was a hit. The only thing that didn t get 5 stars was my attempt at making it heart shaped. LOL Great job again Chef John! Read More
(1)
Rating: 5 stars
06/26/2018
used this recipe as is with the exception of the "heart shape". easy peasy and has the wow factor! Read More
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Rating: 5 stars
05/18/2016
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 of meat and Arugula and dressing is perfect. A great high end appetizer if you are trying to impress others Read More
Rating: 5 stars
12/04/2012
Outstanding!!!! Best Carpaccio I'd ever made & tried! Read More