Beef Carpaccio

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 600 g fillet of beef in one piece
  • Salt and freshly ground pepper
  • 75 ml extra virg


Trim the beef of any excess fat and membrane, then wrap in foil, freeze and slice very thinly.

Arrange the slices of beef on individual serving plates, slightly overlapping them so they completely cover the surface of the plates.

Just before serving, lightly season the slices with salt and pepper, dr