Beef Carpaccio with Caper-Mustard Sauce and Parmesan
Silky thin slices of striploin beef draped in a punchy homemade caper-mustard sauce and finished with shavings of aged parmesan — this classic Italian-inspired starter comes together in just 15 minutes with zero cooking. Effortlessly elegant for any occasion.
🛒 Ingredients
4 servings
- 400 g (14 oz) striploin beef, sliced paper-thin
- 3 tbsp capers in vinegar brine, well drained
- 150 ml (⅔ cup) extra virgin olive oil
- 1 tbsp Dijon mustard
- 60 g (2 oz) parmesan, coarsely grated
- Flaky sea salt and freshly cracked black pepper
- A handful of rocket / arugula (optional)
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Directions
- 1
Arrange the beef slices flat across chilled plates, slightly overlapping. Place in the fridge while you prepare the sauce.
- 2
Pat the drained capers dry with paper towel, then finely chop them on a board until you get a rough green paste.
- 3
In a small bowl, combine the caper paste and Dijon mustard. Slowly whisk in the olive oil to create a smooth, emulsified dressing. Season generously with black pepper; taste before adding salt, as capers are already briny.
- 4
Spoon or brush the caper-mustard dressing evenly over each plate of beef.
- 5
Finish with a generous shower of coarsely grated parmesan and scatter rocket leaves if using. Serve straight away.
💡 Chef's Tip
No deli slicer? Pop the beef in the freezer for 30 minutes — a firm roast is far easier to slice wafer-thin with a long, sharp knife. Chill your serving plates in the fridge beforehand to keep everything fresh longer.
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