Beef Carpaccio I
Ingredients
- 400 g high quality beef fillet
- 90 ml extra-virgin olive oil
- 1 small handful pine kernels, for toasting
- 50 g Parmesan, for shaving
- 1 dash of truffle oil, for drizzling (optional)
- Salt
- Black pepper
Ingredients for 3 servings (565 g) · the original recipe
Method
- 1
Cut the beef fillet into extremely thin slices (about 2 mm).
- 2
Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
- 3
Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
- 4
Cover the plate with cling film and leave to marinate for half an hour.
- 5
Meanwhile toast the pine nuts in a dry frying pan.
Stovetop - 6
Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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