Crusted beef carpaccio with Parmesan

Crusted beef carpaccio with Parmesan
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 10 minutes to cook, plus chilling

All you need to make this classy beef carpaccio recipe is a decent cut of fillet and a few other delicious, quality ingredients- parmesan, rocket, olive oil and dukka spice mix.


  • 300g beef fillet (middle cut)
  • 2 tbsp olive oil
  • 2 tbsp Egyptian dukka spice mix (available from some supermarkets and, plus extra for serving
  • 60g Parmesan shavings
  • 50g rocket
  • Lemon oil to drizzle


  1. Drizzle the beef with 1 tbsp olive oil and season well. Heat a frying pan until smoking hot, add the beef and sear on all sides for 2-3 minutes until the edges are golden brown but the middle is still very pink. Remove from the heat and leave to cool for 1 minute. Rub with a little more olive oil and roll in the dukka spice mix, pressing to ensure it is well covered. Wrap tightly in cling film to make a neat cylindrical shape (like a Christmas cracker), then wrap again in foil. Put in the freezer for 30 minutes to set the shape and make it easier to slice thinly.
  2. When ready to serve, unwrap the beef, then, using a very sharp knife, finely slice into thin rounds. If the slices are a little too thick, place them on a chopping board and flatten using the back of a knife. Place 3-4 slices onto each of 4 plates, then scatter with the Parmesan shavings and rocket leaves and drizzle with the lemon oil. Season, sprinkle over a little extra dukka, then serve.


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