Beef Carpaccio

We were having a little celebration, (hence the Roederer Champagne) at home and wanted a simple but impressive starter.

Beef carpaccio barely registers as cooking, but tastes oh so divine. I love the contrasting flavours and textures of the ultra thin bashed fillet steak just slightly cooked by the lime juice and topped with salty parmesan and peppery rocket leaves.

I asked the butcher to prepare the fillets for me, saving me the bulk of work!

Enjoy with a decent crusty loaf or home made bread.

Beef Carpaccio : Celebrations


for the Beef Carpaccio [serves 2] :
500 g of Scottish filet steak, bashed thin
1 lime, juiced
100 g Parmesan, thinly grated
handful of rocket leaves
salt and pepper to taste


for the Beef Carpaccio :
1) Arrange the beef on a plate.
2) Sprinkle over the lime juice and leave to marinade in the fridge for 10 minutes.
3) Sprinkle over crushed sea salt and a good crack of black pepper.
4) Top with rocket leaves and parmesan shavings.
5) Serve with bread.

Beef Carpaccio : Bashed Fillet Beef

Bashed Fillet of Beef

Beef Carpaccio :  Arrange the Beef

Arrange the slices on a plate

Beef Carpaccio :  Marinade and Season Well

Once marinaded in lime juice, season well

Beef Carpaccio : Top with Parmesan and Rocket

Top with Parmesan shavings and rocket leaves

Beef Carpaccio :  Side Shot

Side shot

Beef Carpaccio :  Serve with Bread

Serve with crusty bread

Beef Carpaccio : Celebrations

How better to celebrate? Champagne and Carpaccio!

The Flickr photoset showing Beef Carpaccio appears here.

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