Carpaccio of Beef


Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Tataki of tuna, where the fish fillet is seared on the outside, cooled and then served in slices - the main part being raw, but with the contrasting crust of the outside giving it textural interest - gave me an idea for this recipe. Treated in precisely the same way, best Scottish beef fillet yields the perfect meat to eat cold. There is no sense of it being raw, only succulent and melting. Presented on a salad of rocket dressed with truffled olive oil and with Parmesan cheese curls shaved over, it is aesthetically as captivating as it is good to eat.. a perfect balance of flavours, colours and textures.

Truffled olive oil, which is infused with the essence of white truffles (tartufi bianchi), is expensive, but a little goes a long way. It is particularly good with rare cold meat as here, but also makes a lovely dressing for warm new potatoes.