Ingredients Print

Check off ingredients as you go

Serves 4-6

• 600 g (1.3 lb) lean beef (see the tips for which cuts to use)

For the dressing

• 6 Tbsp olive oil
• 2 Tbsp lemon juice or balsamic vinegar
• Flaky sea salt, black pepper (preferably coarsely crushed)

For the toppings (your choice)

• 1 bunch fresh basil
• A handful of arugula (rocket) leaves
• About 10 capers
• 1 cluster cherry tomatoes, halved

If you change the number of serving, consider adjusting cooking times!

Serve as a starter with a green salad or arugula, or as a main with fries or sautéed green beans.

1. If the meat was bought fresh, put it in the freezer for about 20 minutes; this makes it much easier to cut nice thin slices. Brush a large serving platter with oil and lemon juice. Using a large, smooth, very sharp knife, cut very thin slices of beef and arrange them on the platter in a circle (like a rosette), without overlapping.
2. In a bowl, mix the lemon juice or balsamic vinegar with the olive oil.
3. Drizzle the dressing over the slices, then add the toppings of your choice: basil, olives, capers, cherry tomatoes, thinly sliced fresh mushrooms, antipasti-style vegetables marinated in olive oil (artichokes, for example). Season with salt and pepper and serve.

Tips

• Here are a few cuts that work well for carpaccio; you want cuts that are not too fatty:

• Rump steak, tenderloin (fillet), sirloin (strip loin), eye of round. Don’t hesitate to ask your butcher for advice.

• You can slice the meat, arrange it on the platter and let it rest in the fridge for a few hours, covered with plastic wrap pressed directly onto the surface. Add the dressing and toppings only just before serving.

If you like carpaccio, you might also enjoy the fish version, salmon carpaccio.

Or the beet carpaccio with arugula and balsamic.