Heart Shaped Carpaccio Food

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HEART-SHAPED CARPACCIO



Heart-Shaped Carpaccio image

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

4 ounces beef tenderloin, trimmed and cut into 1/8-inch thin slices
1 ½ tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 pinch cayenne pepper
salt and ground black pepper to taste
1 cup baby arugula leaves
1 ounce Parmigiano-Reggiano cheese shavings
2 teaspoons capers
salt and ground black pepper to taste
1 ounce Parmigiano-Reggiano cheese shavings

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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