Carpaccio recipe

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10 min


15 min

Carpaccio is an Italian dish, originally from Venice. It compromises of raw thin strips of beef, covered in a pungent oil dressing and served with slithers of Parmesan and salad leaves. The point of this wonderfully decadent recipe is that a few simple slices will suffice for each person, which allows you to spend a little extra on good-quality meat. This would be a crowd pleasing starter for a dinner party, for those times when only a little luxury will do.


  • 500g beef fillet
  • 3tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1tsp Dijon mustard
  • Salt and freshly cracked black pepper
  • 50g Parmesan cheese
  • 1 bag of lambs lettuce or watercress leaves


  • Start by placing the beef fillet on a board. Season and rub a little olive oil all over the meat.

  • Heat a frying pan until very hot. Add the meat and allow to sizzle on each side for 1min until seared. Remove and allow to rest of the board. Finely slice the beef with a very sharp knife and lay slices onto a large platter.

  • Mix the oil, lemon juice mustard and seasoning in a little bowl and pour over the beef slices. Top with shavings of the Parmesan and the salad leaves before serving.

Top tip for making Carpaccio

Ask the butcher at the meat counter to point out and prepare the best cut of meat for this recipe.

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