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?

With Prélude:

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.

With Gigue:

The Gigue brings lively fruit and a delicate tannin that gives the Parmesan and the bitter rocket an anchor.