Beef Carpaccio Recipe

Beef carpaccio is a classic Italian dish that exudes elegance and simplicity. Its unique taste, combining thinly sliced beef with a tangy dressing, makes it ...

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Calvin Lamb

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beef carpaccio recipe

Beef carpaccio is a classic Italian dish that exudes elegance and simplicity. Its unique taste, combining thinly sliced beef with a tangy dressing, makes it a standout appetizer. Ideal for lunch or as a starter, this dish brings sophistication to any meal. I love how the flavors meld together, offering a refreshing yet savory experience. Whether it’s a formal dinner or a casual get-together, beef carpaccio always impresses.

Choosing the Right Main Ingredient

The key to a perfect beef carpaccio lies in selecting the right cut of meat. Beef tenderloin is the preferred choice due to its tenderness and rich flavor. Ensure the beef is fresh and of high quality, as this will significantly impact the dish’s overall taste. Wagyu beef is an excellent option if you want to elevate the dish further with its marbled texture and exquisite taste.

Seasoning Your Carpaccio

Seasoning is crucial for enhancing the natural flavors of the beef. A simple yet effective mix includes olive oil, sea salt, and freshly ground black pepper. For an extra layer of flavor, consider adding fennel seeds and Szechuan peppercorns. The acidity in the dressing, often from lemon juice or red wine vinegar, balances the richness of the beef, creating a harmonious blend of tastes.

Recommended Cooking Equipment

To achieve the perfect beef carpaccio, you’ll need a few essential tools:

  • Sharp Knife: A sharp knife is crucial for slicing the beef thinly and evenly. This ensures that each bite is tender and flavorful.
  • Tongs: Use tongs for handling the meat to avoid puncturing it and losing its juices.
  • Cutting Board: A sturdy cutting board provides a stable surface for slicing the beef.
  • Cling Film: Cling film helps in shaping and chilling the beef for easier slicing.

How to Use Equipment Effectively

Using these tools correctly can make a significant difference in the outcome of your beef carpaccio. Start by placing the beef tenderloin in the freezer for about 30 minutes. This firms up the meat, making it easier to slice thinly. Lay the beef on the cutting board, and using the sharp knife, cut it into very thin slices. Use tongs to carefully place each slice on a plate without tearing the delicate meat. Cover the beef slices with cling film and gently pound them with a meat mallet to achieve the desired thinness. This method ensures the beef is uniformly thin, enhancing its texture and taste.

Comprehensive Beef Carpaccio Recipe

Yield: 4

Beef Carpaccio

beef carpaccio recipe

Beef carpaccio recipe is a culinary delight that never fails to impress. The delicate, thinly sliced beef combined with fresh, flavorful toppings creates a harmonious blend of textures and tastes. It's a dish that embodies elegance and simplicity, perfect for any occasion. Every bite of this classic Italian appetizer feels like a luxurious treat.

Prep Time 20 minutes
Additional Time 30 minutes
Total Time 50 minutes


  • 300g beef tenderloin (or Wagyu beef)
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 tablespoon fennel seeds
  • 1 teaspoon Szechuan peppercorns
  • 50g Parmesan cheese, shaved
  • 2 shallots, thinly sliced
  • A handful of rocket leaves
  • 1 lemon (for juice)
  • 2 tablespoons red wine vinegar
  • Anchovy aioli or horseradish aioli (optional)


  1. Prepare the Beef: Place the beef tenderloin in the freezer for about 30 minutes until it firms up.
  2. Slice the Beef: Remove the beef from the freezer and use a sharp knife to slice it as thinly as possible. Use tongs to handle the slices gently.
  3. Flatten the Slices: Lay the beef slices between sheets of cling film and gently pound them with a meat mallet to achieve uniform thinness.
  4. Season the Beef: Arrange the beef slices on a plate. Drizzle with olive oil, and season with sea salt, freshly ground black pepper, fennel seeds, and Szechuan peppercorns.
  5. Prepare the Dressing: In a small bowl, mix lemon juice and red wine vinegar. Drizzle this over the beef slices.
  6. Garnish: Top the beef with shaved Parmesan cheese, thinly sliced shallots, and rocket leaves.
  7. Serve: Optionally, add a dollop of anchovy aioli or horseradish aioli on the side for added flavor.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 250Total Fat: 18gSodium: 150mgCarbohydrates: 3gFiber: 1gProtein: 20g

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Serving Suggestions and Suitable Side Dishes

Beef carpaccio is versatile and pairs well with various side dishes. A fresh green salad with a light vinaigrette complements the rich flavors of the carpaccio. Garlic bread or bruschetta can be served alongside to add a crunchy texture. For a more substantial meal, consider pairing it with a chilled pasta salad or roasted vegetables.

Cooking Useful Tips

  • Freeze the Beef: Chilling the beef makes it easier to slice thinly and evenly.
  • Sharp Knife: Ensure your knife is very sharp to achieve the thin slices necessary for carpaccio.
  • Garnish Varieties: Experiment with different garnishes like capers, pine nuts, or truffle oil to enhance the flavor.
  • Dress Lightly: Avoid overdressing the beef to keep its delicate flavor intact.

Common Mistakes to Avoid

  • Using Warm Beef: Always chill the beef before slicing to ensure thin, even slices.
  • Over-seasoning: Keep the seasoning simple to let the natural flavor of the beef shine through.
  • Thick Slices: Ensure the beef slices are thin; thick slices can be chewy and less enjoyable.
  • Skipping the Cling Film: Using cling film helps achieve uniformly thin slices and makes handling easier.


Beef carpaccio is a delightful appetizer that brings a touch of elegance to any meal. With its simple preparation and exquisite flavor, it’s a dish that will impress your guests and elevate your culinary repertoire. Remember to choose high-quality beef, season it thoughtfully, and pair it with complementary sides. Enjoy the process of making this classic Italian dish, and savor every bite.

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