Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About

I was told Carpaccio was invented at Harry’s Bar in Venice. This is widely disputed. But Harry’s Bar Carpaccio was a little disappointing. The thin slices of raw beef fillet were lightly drizzled with a fairly insipid cheese dressing. My version (he adds modestly) is superior.


  • 350 g (12 oz) piece of beef fillet, well-chilled
  • 4 tablespoons extra virgin oli


Make sure that your piece of beef is extremely cold – this makes it easier to slice – then slice it very thinly with a very sharp knife. Place a little pile of meat on 4 serving plates. Then, quite simply, mix together the olive oil and lemon juice, drizzle it over the meat and sprinkle with some salt and freshly ground black pepper.

Arrange some rocket leaves on each plate, then scatte