three course menus
Carpaccio

Starter

Carpaccio

25 min 4 servings

An intriguing delicacy from the Italian kitchen. The raw beef appeals to something wonderfully primal, while the other carefully chosen ingredients lend the dish an air of sophistication. It is this contrast that makes the carpaccio so captivating – a dish that awakens the senses and leaves an impression that lingers long into the evening.

Servings
4

Ingredients

Carpaccio

  • Beef tenderloin7.1 oz
  • Black peppercorns1 tbsp
  • Flaky salt1 tbsp
  • Red chili1 pcs
  • Lemon1/2 pcs
  • Parmesan1.8 oz
  • Arugula salad
  • Crema di Balsamico
  • Olive oil

Nutrition per serving

Energy124 kcal
Protein16.2 g
Carbohydrates1.7 g
Fat5.8 g
Fiber0.3 g

Instructions

Place the beef fillet in the freezer for a few hours – this will make it much easier to slice. Cut the beef into very thin slices; a seriously sharp knife is essential here. Alternatively, place slightly thicker slices between two sheets of baking parchment and gently flatten them with a rolling pin. The thinner and more beautiful the slices, the better.

Arrange a generous layer of beef on a plate. Scatter over a few rocket leaves, then coarsely grate the Parmesan – or shave it into thin slices – and sprinkle it over the beef. Top with a little finely chopped chilli, some flaky sea salt and a touch of lemon zest. Drizzle over a few quick, thin streaks of olive oil and Crema di Balsamico (balsamic glaze), followed by a few drops of fresh lemon juice. Finish with a touch of freshly ground black pepper and serve immediately. If your guests don’t appreciate this, you have invited the wrong guests to dinner!

There are plenty of delicious ways to vary the toppings on your carpaccio. Why not try a little shaved truffle, toasted sunflower seeds or even some finely shaved dark chocolate? You can also swap the beef for fresh tuna or salmon. The only limit is your imagination.

Have you cooked it?

Rate it and help others choose.

Tips & Inspiration

Sharp knives

Sharp knives are the key to enjoyable cooking. The classic honing steel, a steel rod with fine lengthways grooves, straightens the edge of the knife and makes a sharp knife sharper. Once the edge has gone dull, though, the knife needs sharpening on a whetstone of stone, ceramic or diamond. If you are unsure how to sharpen knives, it is best to leave them with a professional.

Carpaccio

Carpaccio was created at Harry's Bar in Venice and named after the Renaissance painter Vittore Carpaccio, known for his vivid reds. The secret is thin slices: freeze the meat for a while so it firms up and is easier to cut, and use a really sharp knife. The slices can then be flattened further between two sheets of baking paper.