Beef Carpaccio

    15 min

    An elegant appetiser/starter that is sure to wow your guests. This dish consists of raw, thinly sliced beef steak, drizzled with a seasoned lemon juice and olive oil sauce. Serve at your next formal dinner party.

    13 people made this

    Serves: 4 

    • 2 eggs
    • 1 tablespoon Dijon mustard
    • 3 tablespoons fresh lemon juice
    • 4 tablespoons extra-virgin olive oil
    • 250ml vegetable oil
    • 2 dashes hot pepper sauce or to taste
    • 3 tablespoons Worcestershire sauce
    • salt and pepper to taste
    • 225g frozen thinly sliced beef fillet for carpaccio
    • 1 tablespoon capers, for garnish
    • 1 lemon, cut into wedges

    Prep:15min  ›  Ready in:15min 

    1. In the container of a liquidiser, combine the eggs, Dijon mustard, lemon juice a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the liquidiser on medium speed and let run while pouring in the olive oil and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
    2. Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.


    Ask your local butcher for steak for carpaccio. You may need to pre-order it. They can also slice it thinly for you. If slicing it yourself, freeze it first, then slice with a very sharp knife.

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    Reviews in English (5)


    My boyfriend had his first taste of carpaccio in Rome (where we met) and has since been unable to stop himself from ordering it anytime he sees it on a menu (back here in the States). We usually eat out in New York but as we are summering in Maine there isn't anywhere around that serves it so I wanted to make it for him. However I was unable to find any butcher shop anywhere nearby that could cut the meat that thin. I ended up buying half a pound of filet mignon cut into 1/3" slices, and then I rolled it out on a cutting board with a rolling pin until it was thin enough to work for the recipe. He was pretty happy with the result! I also topped it with a tiny salad of baby arugula, with a touch of parmesan and balsamic vinegar.  -  16 Jun 2009  (Review from Allrecipes US | Canada)


    Delish. I made half a recipe of the sauce and still have more than half left so don't be afraid to scale it down. I added some shaved parm and basil.  -  10 Aug 2009  (Review from Allrecipes US | Canada)


    i must admit i relied on my old standard vinegrette conncoction but THANK YOU, THANK YOU, THANK YOU for introducing me to beef carpaccio! i sliced the meat a little thicker and more rustic than called for and seared it (since i was serving to a group that includes a few ninnies) but i have to say that everyone LOVED it...even the ninnies! LOL! sooo much better than "cannibal sandwiches" (ground round on rye with onion and s&p) that it's not even funny!  -  18 Dec 2010  (Review from Allrecipes US | Canada)