Classic Beef Carpaccio with Rocket & Parmesan
An elegant, light and timeless starter where the ingredients take centre stage.
- 4 servings
- 9 ingredients
- 7 steps
Beef carpaccio is a classic that often opens a festive dinner. Thinly sliced beef, peppery rocket and aged parmesan create a perfect balance of saltiness, acidity and umami. It's a dish that feels luxurious yet simple β provided the ingredients are of high quality.
This version is traditional and stripped-back, with no unnecessary additions. The focus is on the meat, the olive oil and the clean flavours. Perfect as a starter when you want an elegant opening to the dinner without filling guests up too much.
Method
- Trim the meat thoroughly and place it in the freezer for about 30β40 minutes until lightly frozen.
- Slice the meat very thinly with a sharp knife.
- Place the slices between two sheets of parchment paper and gently pound them out into thin slices.
- Arrange the meat on plates in an even layer.
- Drizzle with olive oil, balsamic vinegar and a few drops of lemon.
- Season lightly with flaky sea salt and pepper generously.
- Top with rocket, shaved parmesan and toasted pine nuts just before serving.
Tips!
Beef carpaccio should be served well chilled but not ice-cold. Take the meat out just before serving so the flavours come through properly. Always use fresh meat of very good quality.
Ask your butcher to slice the meat thinly for you, or alternatively freeze the meat so it's slightly firmer before you slice it thinly yourself.
Want to vary the dish? You can:
β’ add pine nuts for extra texture β’ use a small amount of truffle oil β’ add capers or thinly sliced red onion β’ serve with toasted bread on the side
Back to All recipes
Category: Starters & lighter dishes
As a close to the main courses, Roast lamb with roasted garlic potatoes & red wine jus pairs well before this starter. The next recipe on the list continues at the same level with Crayfish Soup with Garlic Bread β an elegant starter.
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