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 ( fl oz) lemon juice
  • 50 ml ( fl oz) extra virgin olive oil
  • 100 g ( oz) piece of Parmesan, at room temperature
  • 100 g ( oz) rocket leaves
  • 3 tablespoons drained capers


  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. Divide the beef between four plates, arranging the slices in a single layer, overlapping them slightly. Cover with plastic wrap and refrigerate until ready to serve.
  3. To make the dressing, whisk together the lemon juice and olive oil. Season to taste with salt and freshly ground pepper and set aside.
  4. Using a vegetable peeler, shave cheese curls from the piece of Parmesan, allowing six shavings per plate. Set aside until ready to use.
  5. Just before serving, toss the rocket leaves in half the dressing and arrange on the plates with the carpaccio. Sprinkle with the Parmesan and capers. Drizzle with the remaining dressing and serve at once with freshly ground black pepper.