Carpaccio di Manzo

Carpaccio of Beef Fillet

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 ‘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<


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 o