Beef carpaccio

Ingredients

• 600 gbeef round, cut into very thin slices
• to tasteolive oil
• to tastegrated or shaved Parmesan
• to garnishrocket leaves
• 1 jarcapers
• to tastemixed pepper
• to tastelemon juice
• to tastesea salt

Instructions

1. 1

   Arrange the beef

   Lay the raw beef slices on a plate, allowing 100 g per person. Arrange them side by side, with slight overlaps, until the plate is covered.

2. 2

   Season to serve

   Just before serving, dress the beef with lemon juice, olive oil, sea salt and mixed pepper.

3. 3

   Add the toppings

   Scatter over the Parmesan, rocket leaves and capers.

What is beef carpaccio?

Carpaccio is an Italian dish of raw beef cut into very thin slices and served as a starter. Its appeal is in the contrast between tender meat and bright, savoury toppings.

This version keeps the preparation simple: lemon and olive oil dress the beef, while Parmesan, rocket and capers bring saltiness, peppery freshness and a briny bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 32g protein, 2g carbs, 16g fat.

The beef provides most of the protein, while the olive oil and Parmesan contribute much of the fat; the dish contains very little carbohydrate apart from small amounts in the toppings. For a more balanced plate, serve it with a salad and some bread or another suitable accompaniment.

Choosing and slicing the beef

Beef round: the recipe specifies pollo ganso, a cut name used in Chile. Ask your butcher for a lean cut suitable for carpaccio and have it sliced very thinly.

Thin slices: even slices are easier to arrange and eat. Keep the meat chilled until you are ready to plate it.

Dress just before serving

Lemon and oil: add both shortly before serving so the beef stays fresh in texture rather than sitting in the dressing.

Seasoning: begin sparingly with salt and pepper, then adjust to taste. The capers and Parmesan also contribute savoury saltiness.

Build the plate

Overlap the slices: arrange them in a single layer, with each slice just covering the edge of the next. This makes the portions easy to share and season evenly.

Finish on top: scatter the rocket, Parmesan and capers over the dressed meat so each serving gets a little of each.

Serve as a starter

Carpaccio is best served as soon as it is assembled. Its cool, delicate texture is the main feature, so avoid leaving the dressed plate standing.

For a fuller starter, serve it with crusty bread or a simple green salad. Keep accompaniments plain so they do not overwhelm the beef.

Food safety and freshness

Raw beef needs careful handling. Use very fresh meat from a trusted butcher, keep it refrigerated, and prepare it with clean hands, utensils and surfaces.

Serve promptly once assembled, and do not keep leftovers that have been sitting at room temperature.

Recipe notes & tips

• Keep the beef chilled until you are ready to arrange it.
• Use a large plate so the slices can sit in a single, lightly overlapping layer.
• Add the lemon juice and olive oil only just before serving.
• Drain the capers if they are packed in brine before scattering them over the meat.
• Taste the seasoning carefully because the capers and Parmesan are already savoury.

Variations

• Add extra rocket: use a generous handful for a fresher, peppery finish.
• Change the Parmesan cut: shave it into flakes for a more distinct texture.
• Use a citrus twist: add a little more lemon juice for a brighter dressing.
• Add a crisp side: serve with toasted bread for extra crunch.
• Adjust the pepper: use more mixed pepper for a sharper finish.

Common mistakes to avoid

• Thick slices: they are harder to eat; ask for the beef to be sliced very thinly.
• Dressing too early: the meat can lose its delicate texture; season immediately before serving.
• Too much salt: capers and Parmesan are salty; season lightly, then taste.
• Crowded slices: overlapping too heavily hides the beef; spread the slices in a single layer.
• Leaving it out: raw beef should not stand at room temperature; keep it chilled and serve promptly.

How to store

This dish is best assembled and eaten straight away. Keep any unused beef covered and refrigerated, and follow the butcher's guidance for its safe use; do not store leftovers once they have been dressed and left at room temperature.

Frequently asked questions