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15 mins
Beef Carpaccio Recipe

Beef Carpaccio

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

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Carpaccio is a dish of raw meat or fish, thinly sliced or pounded thin. It can be served as an appetiser or main course.

I once went to a restaurant (at least that's what they called it) and the starter for one of my dinner companions was Beef Carpaccio. Can't go wrong with that, can we? Oh yes you can... it was cooked! And that was just the beginning of my "meal from hell" - truly the worst meal I have ever eaten in a restaurant. So here's the real way to create Beef Carpaccio.

      Preparation Time: 15 Minutes

Ingredients for Beef Carpaccio

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
12 oz
tenderloin (eye fillet) trimmed of all fat
salt and pepper
4 tablespoons
extra virgin olive oil
2 tablespoons
fresh lemon juice
rocket salad
2 tablespoons
shaved parmesan


How to Cook Beef Carpaccio

  1. First of all, slice the tenderloin as thin as you are able across the grain (if you get your tenderloin from a butcher and explain what you are using it for, he may offer to put it through his electric slicer for you and you can miss out the next step!).
  2. Place a sheet of cling film onto a flat work surface then place some of the beef slices (very slightly overlapping) in the centre in a circle - about 4" (10cm) less than the diameter of the plates you will be using to serve the Carpaccio on. Place another piece of cling film over the top then, using a kitchen mallet, flatten the meat until it is wafer thin.
  3. The meat will now be in a circle about 2" (5cm) smaller than the plates. Remove the top sheet of cling film, pick up the meat circle, along with the bottom sheet of cling film, turn it over and carefully place it (meat side down) onto the serving plate. Peel off the second piece of cling film and, if necessary, rearrange the meat in the centre of the plate (there should be about 1" (2.5cm) of plate showing all round). Repeat the whole operation for all four plates.
  4. Season the meat on each plate with salt and freshly ground pepper to taste. Drizzle ½ tablespoon of olive oil over the meat on each plate, then spoon over a teaspoon or two of lemon juice. Heap a small handful of rocket salad in the middle of each plate, on top of the meat, then drizzle some more olive oil and lemon juice over the rocket. Sprinkle shaved Parmesan on top and serve with crusty bread.
  5. If you feel inclined, there are lots of things you can garnish Carpaccio with - like finely sliced mushrooms, olives or capers. Also, instead of using olive oil, you could, for example use truffle oil or balsamic vinegar. Experiment and see what you like best.

To cut any meat very thin, you can place it in the freezer for a short while and allow it to freeze slightly. Once it has begun to freeze, it is easier to slice.
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Reviews of Beef Carpaccio

Rating 4 out of 5 - Many cooks will make this recipe again January 05 2013
The idea of eating raw meat never appealed to me but my husband suggested I try a bit of his Carpaccio in a restauarant. After that, I was sold on the idea, and this recipe is truly delicious.
(4 reviews)

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