Beef Carpaccio

Beef Carpaccio


  • 500g Beef fillet, trimmed of all fat and sinew
  • 1 Tbsp. Fresh thyme
  • 1 Tsp Rosemary
  • 1 Tbsp. Ground black pepper
  • 1 Lemon
  • Olive Oil
  • Handful watercress
  • 50g Parmesan shavings


  1. Ask the butcher to trim your fillet of all fat and sinew.
  2. Finely chop the thyme and rosemary and place on a chopping board so that it's roughly the same length as your fillet.
  3. Sprinkle over the black pepper and roll the fillet through the herbs and pepper so that you have a crust on the outside.
  4. On a hot griddle pan or BBQ, brown the meat all over – around 30-45 seconds on each side then leave the meat to rest for around 15 minutes.
  5. After the meat has rested, using a sharp knife, slice thin pieces of the meat, discarding the end pieces. Flatten the slices using your knife then place on a plate to serve.
  6. Sprinkle over a little salt and a pinch of pepper and squeeze of lemon.
  7. Dress the watercress in a little lemon juice, oil, salt and pepper and scatter over the beef.
  8. Finish with some parmesan shavings and a drizzle of olive oil.
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