Happy Valentine’s Day! If you haven’t had a chance to plan your dinner for two tonight, don’t worry–Celebrity Chef David Rocco is here to help. David was kind enough to share his recipe for Beef Carpaccio with Pomegrante–it’s a quick and easy dish, so you’re not spending forever in the kitchen–and it’s not too heavy, so it won’t ruin the rest of your romantic evening.

Cover a 12 oz tenderloin in plastic wrap and put it in the freezer for twenty minutes. After the twenty minutes is up, unwrap and cut slices about 1/8 inch thick with a chef’s knife. Put each slice between two pieces of plastic wrap and pound with a meat pounder until they’re paper-thin. Lay the carpaccio slices on a serving platter. Rip up some arugula and sprinkle it over top. Season with salt, pepper, olive oil and lemon juice. Garnish with shaved Parmigiano and pomegranate seeds for colour and flavour.

Buon appetito!