Carpaccio of Beef with Dolcelatte Mustard Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This mustard and blue cheese dressing makes a good alternative to the olive oil and Parmesan cheese that normally accompany carpaccio of beef. To make a warm carpaccio, use thin steaks - about 5mm (¼ in) thick - and grill over a charcoal grill for about 1 minute per side.


  • 450 g (1 lb) beef fillet
  • 4 (5) tablespoons olive oil


Cut the beef fillet into wafer-thin slices across the grain. If you find it difficult to slice the meat this thinly, cut thicker slices, place them between 2 sheets of oiled cling film and beat out carefully with a rolling pin or meat mallet. Spread the slices in a single layer over 4 large serving plates. Sprinkle with the olive oil, coarse salt and some freshly ground black pepper.