Beef Carpaccio

Ingredients

• 397 g (14 oz)beef fillet
• to tastesalt
• 85 g (3 oz)rocket
• 15 ml (1 tbsp)lemon juice
• 77 g (2.7 oz), shavedGrana Padano
• to tasteblack pepper
• 60 ml (4 tbsp)olive oil

Instructions

1. 1

   Slice the beef

   Cut the beef fillet into thin slices and sandwich them between two sheets of baking parchment. Gently flatten each slice with a rolling pin until the pieces are an even thickness.

2. 2

   Season the beef

   Arrange the beef slices on a plate and season with salt. Scatter the rocket over the beef, then pour the lemon juice across the plate.

3. 3

   Finish and serve

   Add the shaved Grana Padano and black pepper, then drizzle the olive oil over everything. Serve as a sharing plate.

What is beef carpaccio?

Carpaccio is an Italian dish of very thinly sliced raw beef, usually served as a starter. This version pairs it with rocket, lemon, olive oil and Grana Padano for a simple contrast of peppery, sharp and savoury flavours.

The method keeps the preparation straightforward: flattening the beef helps make the slices easier to arrange and eat, while the toppings are added just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1360 calories, 108g protein, 2g carbs, 97g fat.

The beef provides most of the protein, while the olive oil and Grana Padano contribute much of the fat; the beef also supplies some fat. There is very little carbohydrate in the listed ingredients, mainly from the rocket and lemon. Serve with bread or potatoes and extra vegetables if you want a more substantial, balanced plate.

Choosing the beef

Tender cut: Beef fillet is prized for its tenderness, which suits a dish served raw. Buy it from a trusted butcher and keep it chilled until you are ready to prepare the plate.

Thin slices: A sharp knife helps you cut neat slices. Pounding them gently between parchment evens their thickness without tearing the meat.

The dressing and toppings

Lemon and oil: Lemon juice brings acidity, while olive oil adds richness and carries the seasoning across the beef. Drizzle rather than pour in one spot so the plate is dressed evenly.

Cheese and rocket: Shaved Grana Padano adds a salty, nutty note, and rocket brings a peppery freshness. Add both over the beef so each serving gets a little of each.

Getting the texture right

Gentle pressure: Use the rolling pin with light, even strokes; the aim is an even thickness, not to mash the beef. If a slice is already thin, leave it as it is.

Fresh finish: Add the lemon, oil and toppings shortly before serving. This keeps the rocket lively and the beef from sitting in the dressing for too long.

Timing and serving

Quick assembly: The recipe takes 10 minutes, so have the plate and toppings ready before slicing the beef. Serve as soon as the final drizzle is added.

On the table: This is described as a sharing plate. For a fuller meal, serve it with bread and a simple side salad; keep any accompaniments separate until serving.

Raw beef safety

Keep it cold: Work with chilled beef and prepare it on a clean surface using clean utensils. Keep it refrigerated until just before serving.

Serve promptly: Carpaccio is intended to be eaten raw, so do not leave it at room temperature for an extended period. Avoid serving raw beef to anyone who should not eat raw or undercooked meat.

Recipe notes & tips

• Chill the beef well before slicing to make it easier to handle.
• Use a sharp knife and cut across the fillet into thin slices.
• Flatten the slices gently between parchment to avoid tearing them.
• Taste a little of the Grana Padano before adding salt, as the cheese is already savoury.
• Dress and top the beef just before serving for the freshest texture.

Variations

• Add capers: Scatter a few drained capers over the beef for a briny accent.
• Use Parmesan: Swap in shaved Parmesan if Grana Padano is unavailable.
• Add mustard: Whisk a little Dijon mustard into the olive oil and lemon for a sharper dressing.
• Include herbs: Add a small handful of finely chopped parsley for a fresh herbal note.

Common mistakes to avoid

• Slicing too thickly: The beef can be harder to eat; flatten the slices gently between parchment.
• Pounding too firmly: The meat may tear; use light pressure and check the thickness as you go.
• Adding dressing too early: The rocket can wilt; dress the plate just before serving.
• Over-salting: The cheese adds savouriness; season lightly, then adjust to taste.
• Leaving the beef out: Raw meat needs careful handling; keep it chilled until preparation and serve promptly.

How to store

This dish is best assembled and eaten straight away. Keep any unseasoned beef refrigerated in a sealed container and follow the use-by date; do not store leftovers that have been sitting out at room temperature.

Frequently asked questions