Beef Carpaccio Recipe

This Beef Carpaccio is an elegant and tender recipe, which is made with quality beef fillet and roasted butternut squash. It’s a stunning dinner party starter, ready in about an hour.

Beef Carpaccio Ingredients

• 1 butternut or onion squash (1.2kg)
• olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• ½ teaspoon dried red chilli flakes
• 1 pinch of ground cinnamon
• 150g vac-packed chestnuts
• 3 sprigs of fresh rosemary
• 600g piece of centre beef fillet, in one piece
• 1 heaped tablespoon Dijon mustard
• extra virgin olive oil
• 2 lemons
• 6 handfuls of mixed seasonal salad leaves, such as mustard cress, radicchio, watercress
• Parmesan cheese

How To Make Beef Carpaccio

1. Roast the squash: Preheat the oven to 190°C/375°F/gas 5. Halve the squash, scoop out the seeds, and cut the flesh into wedges. In a pestle and mortar, bash the fennel and coriander seeds and chilli flakes with salt and pepper. Toss the squash wedges in a roasting tray with the spices, cinnamon, crumbled chestnuts, and a drizzle of olive oil. Roast for 30 to 45 minutes, until golden and soft.
2. Season the beef: Pick the rosemary leaves onto a board with a good pinch of salt and pepper and finely chop them together. Roll the beef fillet all over the board until it’s well coated in the rosemary mixture.
3. Sear the beef: Heat a frying pan over a high heat until it’s screaming hot. Add a splash of oil, then the beef. Sear for 1 to 1½ minutes, turning it, so it browns on all sides. The inside should still be blue (very rare).
4. Make the dressing: In a bowl, mix the Dijon mustard, 6 tablespoons of extra virgin olive oil, and the juice of 2 lemons. Season to taste.
5. Slice and assemble: With a very sharp knife, slice the seared beef as thinly as you can. Use the back of the knife to carefully flatten out each slice. Arrange the beef slices on a large platter. Sprinkle with a little more salt, arrange the roasted squash pieces over the top, and scatter with the roasted chestnuts. Drizzle with the dressing, top with the salad leaves, and serve with a block of Parmesan for shaving over.

Recipe Tips

• How to slice the beef paper-thin? For the easiest slicing, you can wrap the seared and cooled beef fillet tightly in cling film and place it in the freezer for 15-20 minutes to firm it up before slicing with a very sharp knife.
• Is the beef raw? This version is a twist on traditional raw carpaccio. The beef is quickly seared on all sides in a very hot pan to create a flavorful crust, but the inside remains very rare and tender.
• Can I prepare this in advance? You can roast the squash and make the dressing a day ahead. The beef should be seared and sliced just before serving for the best result.
• What if I don’t have a pestle and mortar? You can crush the spices by placing them in a sealed plastic bag and bashing them with a rolling pin, or by using a clean coffee grinder.

What To Serve With Beef Carpaccio

This impressive dish is a perfect starter or light main course.

• Crusty bread to soak up the delicious dressing and juices
• A glass of good quality Italian red wine, like a Chianti
• Simple roasted new potatoes

How To Store Beef Carpaccio

• Refrigerate: This dish is best enjoyed immediately after it’s prepared. Store leftover components separately in airtight containers in the refrigerator for up to 1 day.

Beef Carpaccio Nutrition Facts

• Serving Size: 1 serving
• Calories: 550 kcal
• Fat: 35g
• Carbohydrates: 25g
• Protein: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Marinated and Pot-Roasted Beef Fillet with Potato and Horseradish Cake Recipe
• Jools’s Favourite Beef Stew Recipe
• Flash Roast Beef with Garlic, Rosemary and Girolles Recipe