Carpaccio of Beef

Serves 4


  • 300g beef fillet
  • 4 handfuls mixed greens (rocket, spinach, etc)
  • 4T vinaigrette
  • shaved parmesan
  • kosher salt
  • freshly ground black pepper


  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into ⅓  to ½ cm slices. 
  3. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. 
  4. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. 
  5. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.