Carpaccio di Manzo

Carpaccio of Beef Fillet

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Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

I recommend this dish as a summer main course. The meat is beef fillet which is heavily seasoned, grilled over a very high heat for 1 minute on each face then plunged into iced water to arrest the cooking. The cooked outer crust so fatuously discarded at Harry’s Bar is retained as it is the β€˜best bit’.


  • 400–500 g fillet of beef chateaubriand, in one piece, ask your butcher to trim off any fat or sinew
  • salt and pepper
  • Salad of Rocket and Truffle
  • Parmesan, in the piece
  • very good olive oil


Heat a ridged grill pan to nearly melting. Prepare a bowl of iced water. Season the meat with salt and pepper very generously. Grill the beef on each face for 1 minute. Remove and douse in iced water. As soon as it is cool remove, pat dry and refrigerate. Don't worry about the heavy-handed seasoning, most of it comes off on the grill or rinses off in the water. You now have a choice: thickish or thin.

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