- 4 ounces beef tenderloin, trimmed and cut into 1/8-inch thin slices
- 1 1/2 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
- 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.
09/06/2019
recipepes.com
heart-shaped carpaccio, recipe
PT15M
PT1H
5
455 calories
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