Beef Carpaccio

Beef carpaccio

Servings: 6



  • 300g beef fillet, trimmed of fat and sinew
  • 2 tbsp olive oil (you could also use Truffle oil)
  • 100g baby rocket
  • 2-3 tsp capers
  • 1 lemon cut into wedges
  • Season with salt and cracked black pepper
  • 6 tbsp Red Kellys Traditional Dressing



Step 1:

Wrap beef up in cling wrap and freeze between 45 mins – 1 hour. Remove and slice thinly with a really sharp knife. Use either the palm of your hand or the flat part of a meat tenderizer to flatten each slice of meat. Arrange onto a serving platter.

Step 2:

Mix oil with some squeezed lemon, salt and pepper, and Red Kellys Traditional Dressing. Adjust dressing according to your preferred taste.

Step 3:

Drizzle over with the dressing, sprinkle with capers and garnish with rocket. Serve with remaining lemon wedges and enjoy!