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Le Cordon Bleu News, 10/01/2009
Beef Carpaccio
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Recipe of the month

Beef Carpaccio

Le Cordon Bleu Beef Carpaccio


Preparation: 15 min plus 4 hour freezing




1. Trim any fat or sinew from the beef and discard. Wrap the beef very tightly in cling film and place it in the freezer for about 4 hours to harden.

2. About 1 hour before serving, cut the beef into wafer thin slices, using a sawing action with a very sharp knife. Arrange the beef on 4 plates, overlapping the slices slightly. Season with salt and pepper and drizzle with pesto mixed to a runny consistency with olive oil. Finely chop the shallot or onion and sprinkle over the beef with the capers.

3. Take the block of Parmesan and a vegetable peeler and carefully shave thin slivers of cheese onto a plate. Pick up the shavings with your fingertips and place them delicately on the carpaccio. Cover the plates and leave at room temperature for 30-45 minutes, by which time the beef will have thawed.

4. To serve: Uncover the plates and serve immediately, with hot crusty bread.


250-300 g (8-10 oz) piece of beef fillet
salt and freshly ground black pepper
4-6 tablespoons bottled pesto and a little olive oil
1 shallot or small onion
4 tablespoons drained capers
150 g (5 oz) block of Parmesan cheese


Chef’s tips:

Freezing the beef until hard is a technique used by oriental chefs. It is the best way to get wafer thin slices.


Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.

To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please email us.

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