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Beef Carpaccio

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

A simple recipe which embraces great quality beef fillet. The beef carpaccio is served with extra virgin olive oil, pine nuts, lemon juice and Parmesan cheese.

From the book

Rose Gray, Ruth Rogers


This unusual version of carpaccio comes from Verona and is often served with grilled radicchio. Ask for short fillet, the fine-grained centre cut, otherwise known as the Chateaubriand.

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500g beef fillet
350ml extra virgin olive oil
50g pine nuts
100g Parmesan
2 lemons


Cut the fillet at a slight angle into 2mm slices. Lay each slice on clingfilm, and cover with another piece of clingfilm. Beat flat to extend and thin out each slice.

Pour in olive oil to cover the bottom of a dish that will hold the beef slices in 2 layers. Season the fillet generously on both sides, and arrange a layer in the dish. Pour over more olive oil and repeat with another layer. The slices should be submerged. Cover with clingfilm and place in the fridge for ½ hour.

Lightly toast the pine nuts over a gentle heat in a dry frying pan. Shave the Parmesan into slithers.

To serve, lift the beef slices from the marinade and put on a plate. Scatter with the pine nuts and the Parmesan. Serve with lemon.


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