Beef carpaccio

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Tarte en fleur

Beef carpaccio

Preparation 10 minutes
Service 4 people
Difficulty 2/10


  • 400g thinly sliced beef fillet
  • 70g rocket/arugula
  • 50g parmesan
  • 2 lemons
  • 50g pine nuts
  • Olive oil
  • Salt and pepper


  1. Wash and dry the rocket/arugula leaves and place in a salad bowl.
  2. In a bowl, make a dressing with the juice of 2 lemons, 4 tbsp olive oil, salt and pepper.
  3. Mix with the rocket/arugula and set aside in the fridge.
  4. Make shavings with the parmesan.
  5. Season the salad by adding pine nuts.
  6. To serve, place the slices of beef on a plate, add parmesan shavings, decorate with rocket/arugula leaves and drizzle with olive oil.

The Chef's twist

Replace the beef with a fillet of white fish that you have first coated with sea salt and lemon zest for 30 mins. Rinse, dry, slice thinly and serve as for the beef.