heart-shaped carpaccio

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• 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.