Carpaccio – Beef Fillet Carpaccio


    1 lb (500 g) well-hung
    ¾ cup (150 ml) cold-
    pressed olive oil
    Juice of 1 lemon
    Salt, black pepper
    Grated Parmesan
    1 bunch rucola
    (hedge mustard)



  • Wrap the fillet in aluminum foil and put in the freezer for one hour. 
  • Cut into very thin slices and arrange on a large platter. 
  • Make a sauce from the olive oil, lemon juice, salt and pepper and pour over the meat. 
  • Place in the refrigerator for 15 minutes. 
  • Sprinkle with the Parmesan and garnish with the rucola.