Wow your guests and serve up this impressive raw beef carpaccio starter at your next Italian feast.
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Wrap the beef tightly in plastic wrap and place in the freezer for 30 mins or until firm.
Unwrap the beef and place on a clean work surface. Use a large sharp knife to slice the beef into 1mm-thick slices. Arrange beef, overlapping slightly, on a serving platter.
Drizzle with olive oil and sprinkle with pine nuts, capers and parmesan. Season. Serve with baby rocket leaves, lemon wedges and crusty bread.
COOK. STORE. SAVE.
Clever storage: Save any remaining pine nuts, capers and parmesan to use in a simple pasta sauce with fresh basil leaves and extra virgin olive oil.
Don’t be intimidated by the look of carpaccio beef. While it may not be common to consume raw beef or other meat, this delicious starter will make you think twice. Originating from Italy and served as an appetiser before mains, this completely raw beef starter features extremely thinly sliced pieces of meat, drizzled with lemon juice and extra virgin olive oil. While beef is most commonly used in a carpaccio, you may also see it being made with fish, such as tuna or salmon, as well as veal or venison on some Italian menus. With no actual cooking involved, this simple but delicious starter is perfect for summer entertaining.
The best cut of beef to use for carpaccio is an eye fillet. Also known as tenderloin or a filét mignon here in Australia and in other parts of the world, eye fillet is lean with a low amount of fat, making it super tender with a melt-in-your mouth texture. Use the highest quality of beef you can get your hands on and ensure you wrap and freeze your meat before slicing. Tightly wrapping the eye fillet and placing in the freezer for around 30 minutes or until firm makes it easy to cut the beef into extremely thin pieces. Use a large sharp knife as this will also help with achieving the thinnest possible slices.
While both beef carpaccio recipes and steak tartare hero the use of raw beef, tartare consists of minced meat combined with pepper, onions, mustard and capers with a raw egg yolk on top. The flavours of a classic beef carpaccio feature a slightly gamey taste from the beef, paired beautifully with the tang of lemon juice, lusciousness from the extra virgin olive oil and sharpness from the capers. These additional flavours are usually light, as to not overpower the simple flavour of the beef.
Plating your beef carpaccio to perfection makes for a gourmet starter to your main meal. Once you have all your ingredients prepared, lay the beef in a single layer on a platter (it’s fine if they overlap). Drizzle over the olive oil, sprinkle with capers and pine nuts, and gently place shaved parmesan pieces around the plate. It’s best served with lemon wedges and crusty bread. Add carpaccio of beef to your next Italian feast menu – dishes like a zingy bean salad, grilled salmon and ravioli pair perfectly with this elevated entree.
For more dishes and inspiration to serve up when you’re entertaining, try our easiest-ever entertaining platter, mini prawn tostadas with mango salsa, or Courtney Roulston’s BBQ scallops with chilli and garlic butter.