Recipes, Tips

Beef Carpaccio

Carpaccio is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. This carpaccio recipe practically melts in your mouth and is absolutely packed with flavour!

Prep: 20 mins     Cook: 10 mins        3 to 4 slices per person     Good source of iron


  • 1 Quality Mark beef tenderloin fillet (Eye Fillet)
  • garlic
  • rosemary
  • lemon
  • salt and pepper
  • 1 jar of capers in brine
  • watercress
  • horseradish (in jar)
  • 125 g sour cream
  • 1 jar dijon mustard
  • 1 jar anchovies
  • Sabatino Tarufi black truffle oil
  • olive oil


Blitz rosemary, lemon zest, garlic, salt and pepper to fine crumb and roll tenderloin in it. Sear tenderloin on high heat until just browned on each side. Wrap tightly in cling film and put in freezer.

Whisk lemon juice, mustard and anchovies together. Slowly whisk in truffle and olive oil. Season to taste.

Mix horseradish, sour cream, dijon, lemon and salt and pepper for horseradish cream.

Heat oil in pot on a high heat. Add capers and they should open after about 20-30 seconds.

Remove beef from the freezer, slice as thinly as possible.

Serve beef with dressing and sprinkle over capers. Serve with watercress and horseradish cream.

Sabatino Tarufi black truffle oil & Mandy’s Horseradish are available from Well Hung – in store or online