Carpaccio

Carpaccio di Manzo (Beef Carpaccio)

A classic Venetian cold plate of paper-thin raw beef dressed with olive oil, lemon, shaved Parmesan and peppery rocket (arugula). Invented in 1950 at Harry's Bar by Giuseppe Cipriani, it was named for the Venetian painter Vittore Carpaccio, whose work glowed with brilliant reds and whites.

Prep

20 min

Total

20 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) beef fillet (eye fillet), very fresh, sushi-grade; freeze 7 days for parasite safety if not verified (see step)
• •60 ml (¼ cup) extra virgin olive oil, good Italian, cold-pressed
• •1 whole lemon, juice of half, plus a thin slice for the meat; unwaxed
• •60 g (2 oz) Parmigiano-Reggiano, to shave at room temperature; do not pre-grate
• •40 g (1½ oz) rocket (arugula), baby leaves, washed and dried
• •Maldon salt, to taste, or fine sea salt
• •freshly cracked black pepper, to taste
• •Worcestershire sauce, few drops, optional, true to Cipriani's original; contains anchovy

Steps

1. 1 Safety / freezing step: Beef fillet served raw must come from a verified parasite-free source. If you cannot confirm the supplier's controls, seal the trimmed fillet in a freezer bag and freeze at -20 °C (-4 °F) or below for 7 days (or -35 °C / -31 °F for 15 hours) to destroy parasites before slicing. Thaw slowly in the refrigerator overnight, still sealed, then proceed.
2. 2 Trim the fillet of all visible silver skin, fat and sinew. Pat dry, wrap tightly in cling film (plastic wrap) and place in the freezer for 45–60 minutes until firm but not frozen solid; this makes very thin slicing possible at home.
3. 3 Unwrap and slice across the grain as thinly as you can manage with a long, very sharp knife (a ham slicer or carving knife works well). Aim for slices you can almost see through; press each slice flat with the flat of the blade as you lay it out.
4. 4 Cover a large platter with cling film. Lay the slices on the cling film in a single, slightly overlapping layer, then drape another sheet over the top and gently pound with a meat mallet or rolling pin until each slice is a wide, even, almost translucent sheet. Remove the top film.
5. 5 Whisk together the olive oil, the juice of half the lemon, a few grinds of black pepper and a tiny pinch of salt. Taste; the dressing should be sharply citrusy, because it must season a full plate of beef.
6. 6 Lift the pounded slices off the cling film and arrange them on four chilled plates (or one large platter), rippling them loosely so they look like draped fabric rather than a flat sheet.
7. 7 Scatter the rocket over and around the beef. Using a vegetable peeler, shave the Parmigiano-Reggiano over the top in long, thin ribbons.
8. 8 Drizzle the dressing evenly over the beef and rocket. Season the surface with a few flakes of Maldon salt and several grinds of black pepper. If using, add a couple of drops of Worcestershire sauce directly onto the meat.
9. 9 Serve immediately at cool room temperature, with extra lemon wedges and crusty bread. The beef should look ruby-red and translucent at the edges; there is no 'cook' doneness cue, so sourcing and freezing for parasite control are the real safety steps for this dish.