Guest Chef Tom Niall prepares a classic Beef Carpaccio


  • 200gm trimmed eye fillet or rump

  • salt & pepper

  • 2 handfuls roquette

  • 50 gms best quality parmesan or manchego cheese

  • olive oil

  • 4 x lemon wedges to serve


  • 1.

    Dust beef with pepper (optional) and wrap very tightly with cling film to form a cylinder. Tie off ends and place into freezer – approx. 2 hours. Your butcher should be able to wrap this for you.

  • 2.

    Meanwhile toss roquette, cheese & olive oil together and put aside

  • 3.

    Remove beef from freezer and unwrap slicing as you go. Its important that the slices are very thin, almost translucent. This is where a good sharp knife is best.

  • 4.

    Lay beef slices, slightly overlapping in a clockwise direction on the plate leaving enough space in the middle for a small handful of the roquette salad.

  • 5.

    Place salad in the middle of beef and serve immediately with wedges of lemon.


You will need a razor sharp knife
Make sure your chopping board is well cleaned
Keep beef chilled at all times
Serves: 4 people as a starter
Time: 3 hours

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