Beef Carpaccio

There are lots of variations when it comes to this dish, originally from Piedmont, Italy. But the most important aspect is to buy beef fillet that is in tip-top condition – which of course, is something we pride ourselves on when sourcing our meat.

A great starter or plate for the buffet at Christmas or New Year, this is delicious when finished with Parmesan. If you can get hold of fresh truffle to grate over, even better.


750g Fillet steak centre cut

100ml olive oil (plus extra for drizzling)

50g Dijon mustard

20g freshly ground peppercorns

Zest and juice of one lemon

50g grated Parmesan cheese

100g wild rocket

Cling film, to wrap


In a bowl, first mix together the oil, mustard and ground black pepper and then spread out on a tray.

Next, take the fillet and roll in the mix to coat all over.

Wrap the fillet in cling film and twist both ends tightly – the idea here is to form a cylinder shape.

Place in the fridge for 15 minutes and then unwrap and put the fillet in a large pan over a high heat and turn to seal all over.

Wrap once more in some cling film and this time, leave in the fridge for 1 hour to firm up and set.

When ready to serve, slice as thinly as possible, about 2mm – you can leave the cling film on to help but of course make sure you remove it afterwards.

Arrange the slices so that they overlap on a wide plate, drizzle with the lemon juice and zest, some extra oil and the rocket.

Finish by scattering the Parmesan on top.

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