Beef Carpaccio with Mustard Dressing (version 2) Beef Carpaccio with Mustard Dressing (version 2)

Beef Carpaccio with Mustard Dressing (version 2)

A great alfresco or entertaining dish featuring thinly sliced beef fillet served with a mustard dressing and rocket and shaved Parmesan

prep time
25 mins

cook time

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 225-300g/8-10oz lean beef fillet, centre cut and trimmed

  • 100g/4oz rocket leaves, rinsed
  • Salt and freshly milled black pepper
  • 30ml/2tbsp capers, rinsed
  • Hard cheese shavings, e.g. Parmesan, to garnish
  • For the Mustard Dressing

  • :60ml/4tbsp extra virgin olive oil
  • 15ml/1tbsp lemon juice
  • 10-15ml/2-3tsp Dijon mustard
  • 15ml/1tbsp white wine vinegar
  • 30ml/2tbsp freshly chopped chives


  1. Chill 6-8 serving plates. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.
  2. To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.
  3. Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
  4. Place the slices between sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. Chill until required.
  5. Arrange the rocket on the chilled plates, then the beef slices, slightly overlapping. Season, drizzle over the dressing and garnish with the capers, rocket and cheese before serving.



*Centre cut refers to the middle section of the beef fillet. Ask your butcher for advice