Sorat Hotels
Beef carpaccio

Carpaccio of beef

Brandner restaurant Regensburg

Prep time
Cook time
Servings4 people
Skill levelEasy

Recipe rating

By clicking and sending a recipe rating, you agree to our privacy policy and you give us permission to process your IP address and the time of rating to deal with your rating. For more information to the storage and the processing of your data consult our privacy policy.

Beef carpaccio is a stylish starter and typically made of raw meat. It can however be made with other razor-thinly sliced food. We recommend to prepare the typical style with fresh wild rocket and shaved Parmesan, olive oil and baguette bread.


  • 200 grams beef fillet
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 100 grams wild rocket leaves
  • 6 tablespoons pine nuts
  • 1 sprig rosemary
  • 1 sprigs thyme
  • 1 garlic clove
  • Ground black pepper
  • Sea salt
  • 1 baguette bread


  • Trim the beef fillet and place into very regular form.
  • Make the sauce from olive oil, coarse black pepper, rosemary, thyme, splash of balsamic vinegar and chunks of fresh garlic.
  • Rub the fillet of beef with the marinade and let it marinate for at least one hour to two hours.
  • Dispense the fillet of beef with the marinade again.
  • Enclose the beef tightly in plastic wrap and freeze for 24 hours, this will make it easier to thinly slice.
  • Trim, wash and spin-dry well the wild rocket leaves and remove the stems.
  • Unwrap the semi-frozen beef and use a sharp knife to cut the beef into very thin slices.
  • Arrange the slices like a fan on platters and drizzle with olive oil, garnish with rocket, season with pepper, sprinkle with pine nuts.
  • Serve immediately with baguette bread.

Be social

  • Recipe type

    Skill level

    Print recipe
    FleischItalienischrocket, salad, summer, antipasti, dish, appetizer, snack, beef, marinade, filletBeef carpaccio is a delicious appetizer. Classically made from beef fillet. However, you can also use many other thinly sliced foods.