A good carpaccio asks almost nothing of the cook but everything of the shopping: very fresh meat, a sharp blade and a characterful olive oil. The classic Italian version needs only lemon, olive oil, shaved Parmesan and arugula — the opposite of a heavy sauce.
Ingredients
- 300 g very fresh beef fillet (or eye of round)
- 4 tbsp fruity extra virgin olive oil
- 1 lemon (juice)
- 40 g shaved Parmigiano Reggiano
- 1 handful arugula (rocket)
- 1 tbsp capers
- Freshly ground black pepper, flaky salt
Step-by-step method
- Firm the meat. Freeze the fillet for 30–45 minutes: firm but not frozen, it slices far thinner.
- Slice thin. With a very sharp knife, cut the thinnest slices you can. To thin them further, place each slice between two sheets of film and gently flatten with a rolling pin or the flat of a knife.
- Plate. Lay the slices in a single layer on a cold plate, covering the whole base.
- Dress. Whisk the extra virgin olive oil with the lemon juice and a pinch of salt; spoon over the meat. Add pepper, shaved Parmesan, arugula and capers.
- Serve at once. Carpaccio is eaten immediately, well chilled, with bread or grissini.
The role of olive oil
On raw meat, olive oil is the main seasoning: it coats, softens and lifts. Choose a fruity, slightly peppery extra virgin: its elegant bitterness balances the richness of the beef and wakes the whole plate. Add it just before serving.
Tips for success
- Very fresh, high-quality meat from a trusted butcher: rule number one for anything raw.
- Firm in the freezer before cutting = thinner slices.
- Cold plate and immediate service: carpaccio does not wait.
- Season at the last moment: lemon 'cooks' and greys the meat if added too early.
Variations
- Harry's Bar sauce: a few drops of creamy lemon sauce instead of the oil-lemon dressing.
- Other carpaccios: same idea with sea bream, tuna, scallops or, plant-based, thinly sliced courgette or beetroot.
How to serve it
Serve carpaccio as a chilled starter, dressed with olive oil at the last moment, with toasted bread, grissini or a small arugula salad. Iced water and a lemon on the side let everyone adjust the acidity.
Storage
Carpaccio is made and eaten the same day. Sliced raw meat does not keep: refrigerate until serving and never leave it at room temperature. Not recommended for pregnant women or immunocompromised people (raw meat).
Frequently asked questions
Which cut for beef carpaccio?
A lean, tender, very fresh cut: beef fillet ideally, or eye of round. Buy it whole from a trusted butcher and slice it yourself on the day.
Is carpaccio raw? Is it safe?
Yes, it is raw meat. The risk is controlled with very fresh, high-quality meat kept cold and served immediately. It remains inadvisable for pregnant women, young children and immunocompromised people.
How do I slice carpaccio very thin?
Firm the meat for 30–45 minutes in the freezer, use a very sharp knife, then flatten each slice between two sheets of film if needed.
Olive oil and lemon, or a sauce?
The classic Italian version uses extra virgin olive oil and lemon with Parmesan and arugula. The original Harry's Bar version used a creamy lemon sauce — it is a matter of taste.
Can carpaccio be prepared ahead?
You can slice the meat a few hours ahead and keep it cold between films, but dress it only at serving time, otherwise the lemon greys it.