Beef Carpaccio


Preparation info

  • Serves at least


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This dish originated in the 1950s and was named after the Italian painter, Vittore Carpaccio, known for the reds and whites in his work. It has now become a favourite starter across the world. Here is my version.


  • 900 g (2 lb) topside of beef
  • 50 g (2


Trim the beef of any fat and sinew, which will leave you with 750–800 g (1½–1¾ lb) of meat.

Mix together all the marinade ingredients, reserving a few basil leaves to finish the dish. Roll th