Beef carpaccio

Rachel Allen's beef carpaccio is made with thinly sliced beef fillet, olive oil, rocket, parmesan and black olives
By Rachel Allen
Beef carpaccio
  • Rating:
  • Serves: 8
  • Prep Time: 15 minutes
  • Effort: easy


  • 350 g chilled beef fillet
  • extra virgin olive oil, for greasing and drizzling
  • large handful rocket
  • parmesan, cut into shavings using a vegetable peeler
  • 18 olives, stones removed, halved lengthways

Tips and Suggestions

This is a very quick and easy starter recipe, the beef can be sliced and rolled up to a day in advance of serving.

Just cover tightly with clingfilm and when ready to serve, arrange on a plate and scatter the other ingredients over.


1. Slice the beef as thinly as possible using a sharp knife.

2. Place each slice of beef on a layer of lightly greased cling film, then cover with another layer of greased cling film. Flatten the beef with a rolling pin by gently rolling over until it is paper-thin. Repeat with each slice of beef, adding more oil to the cling film if needed.

3. Arrange the beef slices on a serving plate and scatter the rocket, parmesan shavings and olives over. Drizzle with olive oil and serve with crusty bread.

Want to see more ideas like this? Take a look at all of our starter recipes.

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