Heart Shaped Carpaccio Food
HEART-SHAPED CARPACCIO
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.
Provided by Chef John
Categories Antipasto
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 3.2 g, Cholesterol 65.2 mg, Fat 34.8 g, Fiber 0.3 g, Protein 21.4 g, SaturatedFat 12.1 g, Sodium 611 mg, Sugar 0.8 g
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