Name: Beef Carpaccio
Yield: Serves at least 8
Cuisine: United Kingdom
Ingredients: 300 ml (10 fl oz) dry white wine; 600 ml (1 pint) olive oil; ½ bunch of fresh thyme; 15 black peppercorns, crushed; 15 g (½ oz) coarse sea salt; 50 g (2 oz) Parmesan; 900 g (2 lb) topside of beef; 150 ml (5 fl oz) balsamic vinegar; freshly ground black pepper; 5 tablespoons Worcestershire sauce; 5 tablespoons soy sauce; 1 bunch of fresh basil; 4 garlic cloves, chopped

Preparation info

Serves at least
8

Difficulty
Easy

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.