Beef carpaccio with rocket and Parmesan

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Summer: Le Cordon Bleu Home Collection

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.


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


  1. 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.
  2. Div