Home
Recipes
Beef carpaccio with rocket & parmesan

Beef carpaccio topped with rocket and Parmesan shavings, seasoned with black pepper

Beef carpaccio with rocket & parmesan

Name: Beef carpaccio with rocket & parmesan
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: about 400g beef fillet cut from the centre; about 100g baby rocket or watercress; 6 tbsp extra virgin olive oil; 60g aged parmesan shaved; 1 lemon cut into wedges

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 25 mins

plus 1 hr chilling

0 reviews

loading...

Make this classic no-cook Italian starter. Perfect for dinner parties and easy to put together – just be sure to use good-quality beef fillet

Egg-free

Gluten-free

High-protein

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy soft flatbreads

A star rating of 4.5 out of 5.83 ratings

Prosciutto-wrapped breadsticks

A star rating of 4 out of 5.2 ratings

Avocado hummus & crudités

A star rating of 3.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

about 400g beef fillet

cut from the centre
about 100g baby rocket or watercress
6 tbsp extra virgin olive oil
60g aged parmesan

shaved
1 lemon

cut into wedges

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal356
fat27g
saturates8g
carbs0.2g
sugars0.2g
fibre0.4g
protein27g
salt0.38g

Method

step 1

Put four plates into the fridge to chill. Wrap the beef tightly in baking parchment and freeze for 1 hr until firm but not frozen solid. Slice the beef into 12 rounds using a very sharp knife.
step 2

Put the beef slices between two sheets of baking parchment and flatten until paper thin using a rolling pin or the flat side of a meat mallet. Arrange 3 slices of beef over each of the chilled plates.
step 3

Toss the rocket or watercress with 1 tbsp of the olive oil and a little seasoning, then pile into the centre of each plate. Drizzle the remaining olive oil over the beef and scatter over the shaved parmesan. Season with sea salt and plenty of black pepper, then serve immediately with the lemon wedges for squeezing over.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now