Beef carpaccio is a classic Italian dish that involves minimal cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, choose top quality meat that has been hung for a good period of time to improve flavour and texture. Rare breed beef will give a great result, as these cows tend to have a slightly deeper flavour and are less intensively farmed, producing better-quality meat. The most commonly used cut for carpaccio is the centre of the fillet, although sirloin can be used for a more intense flavour.
This delicious carpaccio by Paul Welburn adds plenty of flavour, but you can keep it as simple as you like.
Metric
Imperial
- 1 fillet of beef
- 100g of olive oil
- 50g of Dijon mustard
- 2 sprigs of thyme
- 1 garlic clove, sliced
- 100ml of olive oil
- 10g of pink peppercorns
- 10g of Sichuan peppercorns
- 20g of black peppercorns
- 2 tsp thyme leaves
Method
Uses
Beef carpaccio is often served simply with a drizzle of olive oil and a few dashes of salt and pepper to not overwhelm the flavour of the meat. But you can garnish a carpaccio with other ingredients; Theo Randall's version includes walnuts, creamy Gorgonzola and Treviso lettuce.
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