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SORAT Hotels
Beef carpaccio

Carpaccio of beef

Brandner restaurant Regensburg

Prep time
Cook time
Servings4 people
Skill levelEasy

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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.

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