Beef Easy Entrees

Classic beef carpaccio

Name: Classic beef carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250g piece best-quality beef fillet, trimmed; 40.00 ml truffle oil (see note) or extra virgin olive oil; 40.00 ml toasted pine nuts; 40.00 ml finely chopped chives; 40g parmesan; Wild rocket leaves, to serve; Lemon wedges, to serve

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Using the freshest high-quality beef fillet and a drizzle of truffle oil, this dish makes for a pleasingly gourmet appetiser.

What you need to know before you start

There’s little need for extravagant appliances and tools to create this Italian-style entree at home. A very sharp knife and plastic wrap will make light work of slicing the beef, while a vegetable peeler is a great tool for shaving parmesan. You’ll also need to freeze the beef before slicing.

Why is this the best classic beef carpaccio recipe?

The use of high-quality, simple but flavourful ingredients sets this beef carpaccio apart from other recipes. With so few ingredients used, each component beautifully complements the other, with the classic flavour combination of raw beef, crunchy pine nuts, fresh chives and parmesan paired with a drizzle of truffle oil, peppery rocket leaves and a squeeze of lemon.

Is beef carpaccio and steak tartare the same thing?

Both dishes share similar ingredients, mainly the use of raw beef, however they are different in execution and flavour. Hailing from France, steak tartare heroes raw minced beef served with onions, capers, fresh herbs and topped with a raw egg. Beef carpaccio is a traditional Italian appetiser made from very thinly sliced raw beef dressed with oil and lemon juice.

What ingredients you’ll need

Beef fillet: Choose the very best quality meat you can find. The mild and tender flavour of eye fillet (also known as fillet steak or tenderloin) creates the base of the dish.

Truffle oil or extra virgin olive oil: Earthy aromas of truffles beautifully flavour the dish while adding a silky smooth texture. While truffle oil pairs wonderfully with raw beef, it can be expensive or hard to find. A strong and fruity extra virgin olive oil also works beautifully here.

Pine nuts: Toasted pine nuts impart a warm and nutty flavour with added crunch.

Chives: Fresh chives are used to bring a freshness to the dish with hints of garlic notes.

Parmesan: Sharp and salty, this hard cheese adds bite and a complexity of flavour while the shaved pieces create textual interest.

Wild rocket leaves: The strong peppery flavour of fresh leaves contrasts the rich eye fillet while adding a refreshing crunch.

Lemon: A squeeze of lemon juice adds brightness and mellows out the richness from the beef.

Tips for how to thinly slice carpaccio

With a few simple techniques, it’s easy to create paper-thin slices of beef without special equipment. Wrap the beef fillet tightly in plastic wrap and place in the freezer to allow the fats to slightly firm up. After 30 minutes, unwrap and use a sharp knife and long smooth motions to cut your pieces.

As an additional step, place the beef slices between sheets of plastic wrap and use a rolling pin to flatten.

Can I store leftover beef carpaccio?

Beef carpaccio should be prepared and enjoyed on the same day.

Drink pairings with classic beef carpaccio

Pair your beef carpaccio with deeper reds like merlot and cabernet sauvignon to complement the rich flavours of the steak. For something lighter, opt for a chardonnay or sparkling wine.

If you want to serve our classic beef carpaccio recipe as part of an Italian menu, try this

Hosting the ultimate Italian dinner party? Complete your Mediterranean feast with a selection of our favourite recipes you can enjoy after grazing on our classic beef carpaccio:

250g piece best-quality beef fillet, trimmed
2 tablespoons truffle oil (see note) or extra virgin olive oil
2 tablespoons toasted pine nuts
2 tablespoons finely chopped chives
1/2 cup (40g) shaved parmesan
Wild rocket leaves, to serve
Lemon wedges, to serve

Method

1.

Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).
2.

Unwrap the beef and very thinly slice, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
3.

Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper, then scatter with pine nuts, chives and shaved parmesan. Serve with rocket leaves and lemon wedges.