Beef Carpaccio recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

An elegant appetiser/starter that is sure to wow your guests. Serve at your next formal dinner party.

13 people made this

IngredientsServes: 4

  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 250ml vegetable oil
  • 2 dashes hot pepper sauce or to taste
  • 3 tablespoons Worcestershire sauce
  • salt and pepper to taste
  • 225g frozen thinly sliced beef fillet for carpaccio
  • 1 tablespoon capers, for garnish
  • 1 lemon, cut into wedges

MethodPrep:15min ›Ready in:15min

  1. In the container of a liquidiser, combine the eggs, Dijon mustard, lemon juice a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the liquidiser on medium speed and let run while pouring in the olive oil and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
  2. Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.


Ask your local butcher for steak for carpaccio. You may need to pre-order it. They can also slice it thinly for you. If slicing it yourself, freeze it first, then slice with a very sharp knife.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (5)

by gracewright90

My boyfriend had his first taste of carpaccio in Rome (where we met) and has since been unable to stop himself from ordering it anytime he sees it on a menu (back here in the States). We usually eat out in New York but as we are summering in Maine there isn't anywhere around that serves it so I wanted to make it for him. However I was unable to find any butcher shop anywhere nearby that could cut the meat that thin. I ended up buying half a pound of filet mignon cut into 1/3" slices, and then I rolled it out on a cutting board with a rolling pin until it was thin enough to work for the recipe. He was pretty happy with the result! I also topped it with a tiny salad of baby arugula, with a touch of parmesan and balsamic vinegar.-16 Jun 2009

by PAMELA D. aPROpos of nothing

Delish. I made half a recipe of the sauce and still have more than half left so don't be afraid to scale it down. I added some shaved parm and basil.-10 Aug 2009

by Little Eggs

i must admit i relied on my old standard vinegrette conncoction but THANK YOU, THANK YOU, THANK YOU for introducing me to beef carpaccio! i sliced the meat a little thicker and more rustic than called for and seared it (since i was serving to a group that includes a few ninnies) but i have to say that everyone LOVED it...even the ninnies! LOL! sooo much better than "cannibal sandwiches" (ground round on rye with onion and s&p) that it's not even funny!-18 Dec 2010

Beef Tenderloin Carpaccio with Thyme Recipe | Cook the Book

Even those who regularly order their steaks on the rare side get a little nervous when it comes to raw beef preparations such as carpaccio. Up until a few years ago I shied away from any sort of crudo that didn't come from the sea, that was until I had my first bite of bresaola, the air-dried and aged beef commonly served throughout Italy.

I was sold. Soon there wasn't a carpaccio or tartare I didn't order and enjoy with abandon. Raw beef has a wonderful richness and minerality that pairs perfectly with a bit of acid, something fatty, and a handful of greens for good measure.

This recipe for Beef Tenderloin Carpaccio with Thyme from Italian Easy by Rose Gray and Ruth Rogers combines all of those elements into a first course. It may very well convert those who normally blanch at the site of a bloody steak.

This dish begins with a heavily seasoned tenderloin which is briefly seared then chilled before it's sliced as thin as possible. Dressed with lemon juice and olive oil, the beef is served with a salad of peppery arugula and curls of salty Parmesan to cut the richness.

Tenderloin is one of those cuts that's usually price-prohibitive and truth be told, not all that tasty compared to other cuts—but in this instance it's just right. Thin slices, minimally dressed and garnished, and enjoyed with the same respect you'd give to sashimi.

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Beef Carpaccio with Parmesan and Rocket Recipe

TRADITIONAL ITALIAN RECIPE: Legend has it that beef carpaccio was invented at Harry’s Bar in Venice as a salute to the artist ‘Carpaccio’ whose work consisted of large canvases burnished with bright red splotches.

In Italy, several cities claim to have been the birthplace of this raw beef dish. As the most popular version of the story has it, the dish was invented for a regular customer, a countess, whose doctor told her to eat her meat raw. We can't know for certain where it was first prepared, but we know that it was named after Vittore Carpaccio, a fifteenth century painter, who was born in Venice.

These days chefs use the term to denote a dish where the main ingredient is finely sliced, but purists maintain that only raw beef is worthy of the carpaccio moniker.

If the thought of raw beef scares you a little, think of it as beef ‘sushi’. As with serving raw fish, you need to ensure you use the freshest, best quality meat you can find. Make sure you let your butcher know that you are planning to serve the meat raw so they can direct you to the best beef.

Once the beef is cut and exposed to the air, it starts to lose it’s colour, so best to prepare this at the very last minute. I find the easiest way to get picture-perfect parmesan shavings is to use a vegetable peeler.

Carpaccio is easy to make and can be served with a variety of toppings. The classic dressing is a mayonnaise and Worcestershire-based sauce, first made by Giuseppe Cipriani at Harry's Bar in Venice. It always makes a wonderful light meal or appetizer, but I love it in the Spring over a bed of arugula.

Variations for Dietary Requirements:

- Vegetarian: Choose some super-ripe meaty tomatoes, preferably heirloom such as beefsteak or oxheart. Use instead of the beef. For 2 people you’ll need about 2 large tomatoes. A nice change would be to dress with balsamic vinegar instead of the lemon juice.

- Vegan = Vegetarian Extremists. hahahaha!: Try shaved raw, peeled beetroot slices to replace the beef and replace the cheese with finely sliced roasted pecans or walnuts. A balsamic vinegar dressing may also be better than lemon juice here.

Dairy-Free: Skip the parmesan and grate over some fresh horseradish if you can find it. Or scatter over a little hot English or Dijon mustard.

Carpaccio is a dish of thinly sliced or pounded meat or fish that is raw and served mainly as an appetizer dish. Created in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and became popular during the second half of the twentieth century.

Beef carpaccio is a treat you can experience in your kitchen with these simple steps. Now go gather your equipment and let’s start cooking.

Equipment Needed for Gordon Ramsay Beef Carpaccio Recipe:

  • Chefs knife
  • Cutting board
  • Meat Pounder
  • Small Bowl
  • Whisk
  • Small saucepan
  • Wooden Spoon

1. Make Pickled Radish

In a small saucepan, heat both kinds of vinegar, sugar, mustard seeds, and salt, mixing to dissolve. Bring to a simmer, then remove from the heat and cool slightly.

Combine the radishes, carrots, fennel, garlic clove, black peppercorns, and jalapeño in a bowl. Pour the vinegar mixture over the vegetables, mixing to combine. Fold in the cilantro. Transfer to a jar fitted with an airtight lid.

2. Make Yuzu Vinaigrette

In a small bowl, whisk together the yuzu juice, mustard, soy sauce, garlic, and lemon zest. Add the oil in a slow, steady stream, whisking to emulsify. Season to taste with salt and pepper.

3. Sliced Beef for Carpaccio

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

Unwrap the meat and thinly slice into ¼-inch-thick pieces. Lay the meat onto a large sheet of plastic wrap. Top with another sheet of plastic wrap and gently pound the meat with a meat mallet until paper-thin.

Note that a few recipes call for the meat to be pounded thinly, that can be another way of getting meat thin.

4. Plate Beef Carpaccio

Divide the carpaccio among four plates. Top with pickled vegetables, fennel fronds, and drizzle with yuzu vinaigrette.

This fancy appetizer is actually really quick and easy to make. There are just a few steps:

  • get a really quality piece of beef tenderloin
  • with a sharp knife, slice your beef tenderloin really thin and lay the pieces out on a piece of parchment paper
  • place another piece of paper over top and use a rolling pin to thin out the slices (optional) and place them on a serving tray
  • serve right away or store covered in the fridge until you are ready


I think raw beef carpaccio is a little boring. Searing the beef briefly and adding a drizzle of Caesar dressing makes it so much more flavorful.


  • 1 1⁄4 lb filet of beef, trimmed and tied
  • 3⁄4 cup good olive oil, plus extra for the beef
  • Kosher salt and freshly ground black pepper
  • 2 extra-large egg yolks, at room temperature
  • 2 tsp good Dijon mustard, at room temperature
  • 1 tbsp chopped garlic (3 cloves)
  • 2 anchovy fillets, drained
  • 1⁄2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
  • 1⁄4 cup canola oil
  • 1⁄2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
  • 2 tbsp capers, drained
  • 3 cups baby arugula
  • Flaked sea salt, such as Maldon, for sprinkling


  1. Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a sauté pan over high heat and sear on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
  2. Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1⁄2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3⁄4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
  3. Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

Cook Like a Pro by Ina Garten, Clarkson Potter, 2018, HC 272 pages, $47.

Beef Carpaccio: The Original Recipe

Beef carpaccio—known to Italians simply as carpaccio—is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese— is actually more precisely carne cruda all’Albese, a Piedmontese dish. The original carpaccio was invented by Venetian hotelier Giuseppe Cipiani, of Harry’s Bar fame. The story goes that Cipriani invented the dish in 1963 for a friend, Amalia Nani Mocenigo, who had been advised by her doctors to eat raw meat. (The story doesn’t explain why, but I’d be curious to know!) Rather than arugula and Parmesan cheese, he napped his dish with a sauce of mayonnaise aromatized with lemon and Worcestershire sauce and thinned out with a bit of milk. He called it “Carpaccio” after the 15th century Venetian painter, Vittore Carpaccio, whose work was the subject of an art exposition at the time, saying that the contrasting red and white of his new dish reminded him of the painter’s work.

Beef carpaccio is simplicity itself, but requires best quality ingredients and a bit of elbow grease to pound out properly thin slices of beef.

Today, of course, ‘carpaccio’ has become a generic term for thinly sliced raw beef or fish—or just about anything else—sauced or garnished. But it is important, I think, to enjoy the original version once in a while.


100g (3-1/2 oz.) per person of beef, preferably sirloin (see Notes), sliced as thinly as possible

  • A batch of homemade mayonnaise, made with one egg yolk
  • A shot or two of Worcestershire sauce
  • A squeeze of fresh lemon
  • Salt and white pepper
  • A few spoonfuls of milk, enough to achieve a sauce-like consistency


Make the mayonnaise in the usual Italian way, then season the mayo with Worcestershire, lemon juice, salt and white pepper. Taste the sauce and adjust the seasonings to your taste—the sauce should be very savory. Incorporate the milk, spoonful by spoonful, until you have achieved a pourable, sauce-like consistency.

Take your beef slices and, placing them between two slices of wax paper, flatten them out with a meat pounder until they are as thin as you can manage without ripping the slices. The slice should ‘grow’ to almost double their original size.

Lay the slices out on plates. (Although this is an appetizer, given the size of of slices, you’ll need a dinner plate.) Then take the sauce and drizzle it all over the beef. You should not cover the meat but rather create Jackson Pollockesque streaks of sauce across the surface of the meat, as pictured above. To get the right effect, it helps to use a squeeze bottle or an oil dispenser like this one:

Of course, if you don’t have this equipment on hand, you can simply use a spoon. Your carpaccio won’t look quite as artistic, perhaps, but it will taste just as good.


Italian recipes for beef carpaccio call consistently for contrafiletto, which translates as sirloin, but recipes in English, more often than not, call for tenderloin, the cut used for filet mignon, which will obviously be a more expensive option. In either case, you will need to get some thin slices. If you can’t get this from a butcher, then you can buy a piece of beef and slice it yourself. Most recipes recommend that you put the beef in the freezer for a few minutes to make the slicing easier, but purists would say that this alters the texture of the meat. One trick I’ve found is to use the thin beef slices they sell in Asian markets for Korean barbecue. They work like a charm, taste great and are quite reasonably priced. (I also use them to make straccetti as well.)

If you’re not up for making your own mayo at home—or have some misgivings about eating raw eggs—then you can use a cup of store-bought mayo instead. Just make sure it’s pure mayo, with no mustard or sweeteners or other additions. In the US, a brand like Hellman’s will do. I like to ‘doctor’ store-bought mayo by whisking in a few spoonfuls of fruity olive oil this gives the mayo a more Italian flavor. Still, it’s a compromise.

Chef Gordon Ramsay Roast Beef Carpaccio Recipe

Chef Gordon Ramsay presents a recipe how to make perfect Roast Beef Carpaccio. Do you want to try it out?



1. Preheat the oven to 200°C/180°C fan/Gas 6. Put the combined of beef into a cooking tray, brush all over having a little oil and time of year well with salt as well as pepper, then roast with regard to 15-20 minutes, until it gets to an internal temperature of 36°C. Transfer the joint to some sealable container and set apart to cool. Once awesome, cover the container using its lid, then chill within the fridge for at least 2 hrs, until cold, or as much as 12 hours, before serving.

2. For your dressing, melt the spread in a small frying pan, start being active . the mushrooms and sauté over a medium heat regarding 1 minute. Set aside in order to cool.

3. Once cold, carefully chop the mushrooms make in a bowl. Add the actual crème fraîche, olive oil, truffle oil and sherry white vinegar and whisk together till combined. Season to flavor with salt and spice up.

4. Smear the dressing on to four serving plates. Cut the chilled beef because thinly as possible using a really sharp knife, then place the slices on top of the particular dressing – depending on exactly how thinly you slice typically the beef, four or five pieces for each serving will be plenty (see Tip). Garnish with frisee, chives, beetroot and cress. Finish with shavings associated with black truffle, if utilizing, and season with salt.

Store any remaining (unsliced) beef in an resistant container in the fridge for approximately 3 days, then cut it thinly and use within sandwiches, salads or included in a cold meat platter.

Which cut of beef to use for Seared Pepper Beef Carpaccio

Because beef carpaccio is served raw, you need to use a great quality cut of beef.

Ideally you want a beef fillet or beef tenderloin. The meat is super tender, melt in the mouth and buttery soft.

Let your butcher know that you will be using the beef for carpaccio.

Easy Beef Carpaccio

I first tasted beef carpaccio in 1986 at Harry’s Bar in Venice. It was my first trip to Italy, and we were told that anyone who went to Venice had to visit Harry’s Bar for a Bellini and a plate of carpaccio. Before I moved to Italy in 1987, I ate my beef medium well done, so for me to try raw beef was a real adventure. The plate looked appetizing topped with a generous drizzle of special sauce, but I just wasn’t sure I could eat an entire plate of raw beef. It turned out to be love at first bite—beef carpaccio has become one of my favorite foods since that very memorable experience at Harry’s Bar so long ago.

Carpaccio is defined as raw meat or fish (commonly tuna, salmon, and swordfish), thinly sliced or pounded thin and served as an appetizer or lunch option. Giuseppe Cipriani, founder of Harry’s Bar in Venice, created the first beef carpaccio for the countess Amalia Nani Mocenigo in 1950 when he found out she couldn’t eat cooked meat. The name was inspired by the paintings of Vittore Carpaccio, a famous Venetian painter whose paintings were often in tones of red and white which resembled the carpaccio. This dish has now become famous worldwide.

Variation of carpaccio topped with shaved raw artichokes, shaved pecorino cheese, and capers.

The original Harry’s Bar carpaccio is still made by covering a plate with paper-thin slices of raw beef and then garnishing with a drizzle of a secret dressing. Though the carpaccio served at Harry’s Bar is extremely simple, the dish is now created in a variety of ways outside of Venice. Some of my favorite ways to prepare carpaccio at home are topped with arugula, thinly sliced raw artichokes or mushrooms, or a combination of thinly sliced fennel and ripe cherry tomatoes. Often the plate of carpaccio is finished with shavings of parmesan cheese, and sometimes capers or even pine nuts garnish the plate.

I prefer to use beef tenderloin for my carpaccio, and when eating raw beef it’s best to ensure it’s very fresh. If you have any health concerns, you can sear the tenderloin well on all sides before slicing it. If you decide to sear it, I’d recommend freezing the tenderloin for two hours first to ensure the center remains rare. Since this beef isn’t cooked, it shouldn’t be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

In order to achieve paper-thin slices of beef, I find freezing it wrapped in plastic wrap for an hour works really well. Even after I slice it as thinly as possible with my sharpest knife, I still like to use a flat-ended meat mallet to pound it paper-thin after covering both sides of each slice in plastic wrap. If you wanted to make things even easier, buy your beef from a good butcher and ask him to slice it thinly for you.

I prefer to prepare beef carpaccio as a casual lunch entrée at home, but you can also serve it as an appetizer. It’s a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it’s easy to prepare. You can slice the carpaccio a couple of hours ahead, but wrap it well in plastic wrap and then store it in the refrigerator until you’re ready to serve it.

For this dish it is best to use baby or wild arugula, but if this is not available, you can use a mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper and you are done.


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