Carpaccio With Parmesan & Rocket

This entry is filed under Starter Recipes.


The original creation came from infamous Harry’s Bar inVenice and was named after the Venetian painter Vittore Carpaccio by the bar’s former owner Giuseppe Cipriani. Carpaccio is made using virtually raw beef that’s lightly seared, then thinly sliced and served with a tangy vinaigrette, or just olive oil and lemon juice.

Serves: 4 as a starter
Cooking Time: 30 minutes chilling + 8 minutes cooking
Effort level: Easy
Shelf Life: Eat immediately

400g Beef Fillet
3 tsp Black Peppercorns
2 tsp Maldon Salt
1 packet rocket leaves
extra virgin olive oil

Heavy based frying pan
Vegetable peeler
Pestal and mortar /coffee grinder

Here’s What You Do:
Tip the peppercorns and salt into a pestle and mortar or coffee grinder and pound to a semi-coarse powder. 
Rub the beef with a little olive oil and coat it in the seasoning.

Heat a dry frying pan over a high heat until it’s smoking hot, add a splash of oil then lay the beef in the pan and sear on all sides until you have a golden crust.

Remove from the pan and rest for a few minutes then chill in the freezer for 30 minutes as you’ll find the beef much easier to slice finely when it’s very cold.

Meanwhile wash and dry the rocket leaves and arrange them over the four plates.  Slice the beef thinly with a serrated knife and over the rocket.  Take a vegetable peeler and shave off strips of parmesan onto a plate.

Now thinly slice the beef very thinly and arrange over the rocket leaves. Add the parmesan shavings to each plate and finish off with a liberal drizzle of olive oil and a squeeze of lemon.


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