Beef carpaccio with mustard & parmesan sauce

Serves: 8 as a shared starter

This dish is a real winner.

It’s stylish, it is easy to prepare and it looks the bomb. I served this up as part of a really elegant Easter feast: think porchetta, parmesan polenta, parsnip cream etc etc etc. I served this on thinly sliced and toasted baguette, though you could of course serve this as a more traditional carpaccio or in any number of combinations.

I promise you’ll love this and will be a hero for cooking it.


Beef fillet or whole rump
6-8 tsp Capers
60 ml – Olive oil
2 tbsp  lemon juice
1 tbsp Dijon mustard
1 tbsp Parmesan cheese, finely grated
Small bunch of chives, thinly sliced
Pinch salt and pepper

Thinly sliced toasts (if serving on toasts)
Small bunch of rocket leaves (if serving traditionally)


  1. Wrap the fillet in plastic wrap and place in the freezer for 30-60 minutes. Remove the beef from the freezer and slice immediately as thinly as possible across the grain of the meat.
  2. Place the slices between sheets of cling film and use a rolling pin to carefully flatten evenly into wafer-thin slices. Cover and chill until required.
  3. If serving traditionally, arrange the beef slices on a plate/platter, slightly overlapping, then place rinsed rocket on top.
  4. If serving on toasts, roughly fold and create a shape of the sliced beef on each taost
  5. For the sauce: place the oil, lemon juice, mustard, parmesan and seasoning in a glass jar, screw lid on and shake until well mixed. Season and drizzle over the beef; place a few chives on top.

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