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Le Cordon Bleu News, 05/10/2010
Beef Carpaccio
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Cuisine Recipe

Beef Carpaccio

Beef Carpaccio

Serves: 4
Preparation Time: 15 minutes plus 4 hours freezing


This Italian classic originated in the famous Harry’s Bar in Venice. In Italian restaurants it is usually served with a bottle of the best extra-virgin olive oil to sprinkle over the beef. You can do this too if you wish.


  • 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


  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.

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.


Make Quesadillas. Sandwich 2 tortillas with grated cheese, chopped jalapeño chillies and stoned black olives. Heat in a hot non-stick frying pan until the cheese starts to melt. Flip the sandwich over and heat the other side.

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