How To Make Heart-Shaped Carpaccio Recipe one of our favorite Recipe ways to Heart-Shaped Carpaccio Recipe ’!Delicious, spicy and full of flavor! If you don’t like intense hot flavor, cut down the crushed red pepper flakes!
Ingredients for How To Make Heart-Shaped Carpaccio Recipe
- 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
Steps for Make Heart-Shaped Carpaccio Recipe
- 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.
Watch How To Make Heart-Shaped Carpaccio Recipe
- Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.:-
Nutrition Fact’s
| Calories | 413 | Sodium | 257 mg |
| Total Fat | 34.8 g | Potassium | 130 mg |
| Saturated | 12 g | Total Carbs | 3.2 g |
| Polyunsaturated | 0 g | Dietary Fiber | 0.3 g |
| Monounsaturated | 0 g | Sugars | 1 g |
| Trans | 1 g | Protein | 21.4 g |
| Cholesterol | 65 mg |
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