4 ounces of beef tenderloin, trimmed and thinly sliced into 1/8 inch pieces 2 tablespoons truffle oil 1 teaspoon of capers 1 teaspoon Dijon mustard Salt and freshly ground black pepper 2 cups fresh arugula 2 ounces shaved Parmesan (divided) 2 tablespoons fresh lemon juice
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, truffle oil, salt, and black pepper and capers in a bowl.
Combine arugula and 1-ounce Parmigiano-Reggiano shavings. Drizzle 1 tablespoon of the dressing over arugula mixture and toss to coat.
Place half of the arugula mixture on top of beef. Drizzle more dressing over arugula and beef; season with salt and black pepper to taste and top with Parmigiano-Reggiano shavings. Repeat with remaining heart.