Beef carpaccio with horseradish and parmesan recipe

Try popping your beef in the freezer for 30-40 minutes before you need it - this will help firm it up for slicing - Matt Austin

Carpaccio is a simple anytime starter or light main course. It’s important to buy a super-fresh fillet or sirloin and it can help to pop the beef in the freezer for 30-40 minutes before you need it; this firms it up and makes slicing it a little easier. Some people like to slice the meat paper-thin so that the plate can almost be seen through it, but I find you can’t taste the actual beef this way; slightly thicker slices are fine.


Prep time: 5 minutes, plus optional freezing time


4 as a starter


  • 400-500g trimmed beef fillet or sirloin

  • 2-3 tbsp extra-virgin olive oil, to drizzle

  • 60-80g fresh horseradish root, peeled

  • 100-120g Parmesan


  1. Place the beef (wrapped in cling film if you like) in the freezer for 30-40 minutes, if you wish.

  2. Using a very sharp knife, carve the beef into slices about 3mm thick and arrange on serving plates, covering as much of the surface as possible. Season the beef and drizzle with olive oil.

  3. Finely grate the horseradish all over the beef to taste, followed by the Parmesan.

  4. Serve immediately.