Beef carpaccio with rocket and Parmesan

Name: Beef carpaccio with rocket and Parmesan
Prep time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 350 g (11¼ oz) beef fillet, tenderloin or shell steak (see Chef’s tips); 50 ml (1¾ fl oz) extra virgin olive oil; 100 g (3¼ oz) piece of Parmesan, at room temperature; 40 ml (1¼ fl oz) lemon juice; 100 g (3¼ oz) rocket leaves; 3 tablespoons drained capers

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

Beef carpaccio is a classic Italian first course consisting of very thin slices of raw beef served with a vinaigrette and often topped with onions, or capers as in this recipe.

Ingredients

350 g (11¼ oz) beef fillet, tenderloin or shell steak (see Chef’s tips)
40 ml<

Europe
Italy
Starter
Gluten-free
Mediterranean

Method

To prepare the carpaccio, trim the beef well of fat and sinew. Wrap tightly in plastic wrap and freeze for at least 30 minutes, or until very firm but not rock-solid. Remove the plastic wrap and using a very sharp, thin knife, slice the meat as thinly as possible. Place each slice between two layers of plastic wrap and lightly pound the slices to flatten them.
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