Carpaccio di manzo – beef fillet with rocket & Parmigiano

Wafer-thin slices of raw beef fillet, finished with nothing but lemon, the finest olive oil, rocket and shavings of Parmesan — carpaccio lets the quality of a piece of meat speak for itself. In a small portion, a fine opening.

Beef & Game Category
20 MIN Prep time
0 MIN Cook time
4 people Servings
Carpaccio di manzo – beef fillet with rocket & Parmigiano

Preparation

Chill the meat

Wrap the beef fillet tightly in cling film and put it in the freezer for 1 hour — semi-frozen, it slices wafer-thin.

Slice wafer-thin

With a very sharp knife, cut the fillet into the thinnest possible slices and beat them even thinner between two layers of film.

Plate up

Arrange the slices overlapping like roof tiles on chilled plates so the plate is fully covered.

Dressing

Whisk the lemon juice with olive oil, salt flakes and pepper and drizzle evenly over the meat.

Finish and serve

Top with rocket and Parmesan shavings and serve at once, while the meat is cool and the oil glossy.

Why this wine?

The Prélude's cool, structured body and fine berry fruit wrap around the raw meat and lift the lemon and olive oil without drowning out the delicate flavour of the beef itself.
Good to know

Tips & insights

  • Briefly part-freeze the beef fillet before slicing, then it cuts wafer-thin.
  • Alternatively, gently pound the slices thin between two sheets of cling film.
  • Drizzle lemon juice and olive oil over only just before serving, so the meat does not cure.
  • Lay the Parmesan shavings and rocket on last, so everything stays fresh and crisp.
  • Scatter coarse salt flakes only at the end; they give a fine bite.

Frequently Asked Questions

Which wine goes with carpaccio di manzo?

The Prélude. Its cool, structured body and fine berry fruit settle around the raw meat and lift the lemon and olive oil without overpowering its delicate taste. The red Gigue brings lively fruit and a gentle tannin that gives the Parmesan and the peppery rocket a foothold.

How do I slice the fillet wafer-thin?

Put the fillet in the freezer for about thirty minutes, until firm but not frozen through. Then it slices into thin sheets with a very sharp knife. Alternatively, pound thicker slices flat between film, without tearing the meat.

How fresh must the meat be?

Since the meat is served raw, use very fresh beef fillet from a trusted source and prepare it the same day. Keep it well chilled until slicing. A clean, cool smell and a firm, glossy surface show the necessary quality.

What side goes with the carpaccio?

The rocket and the Parmesan shavings are enough as company; alongside, serve toasted white bread or grissini. A few toasted pine nuts add bite. Keep the plate plain, so the fine meat and the good olive oil set the tone and are not overshadowed.

The wine to pair

See all wines for this category

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