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Summery Beef Carpaccio

Summery Beef Carpaccio


Carey Boucher Erasmus Summery Beef Carpaccio is an easy
light lunch option

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 0 mins
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  • about 200 g beef fillet (thick piece from centre cut)
  • freshly ground salt and pepper
  • 8 caper berries
  • ¼ C (60 ml) micro herbs (e.g. rocket leaves)
  • handful of Parmesan shavings
  • edible flowers, such as nasturtiums, pansies, violas (optional)
  • juice of ½ lemon
  • truffle-infused olive oil for drizzling


Place the fillet in the freezer for 30 minutes to firm it up before slicing.

Using a very sharp knife with a large blade, slice the fillet into very thin slices. If slices are a bit thick, press down with the blade of the knife or cover with plastic wrap and gently flatten with a rolling pin.

Lay the slices on a platter and season with salt and pepper. Scatter with caper berries, micro herbs, Parmesan and flowers. Drizzle lightly with lemon juice and truffle-infused oil. Serve with crusty bread.