Beef Carpaccio with Parmesan and Truffle

Recipe by Geordie and Frances Eade


Il 1502 Beef Carpaccio
Home / Round the Farm Table / Beef Carpaccio with Parmesan and Truffle

Serves 6



Red wine vinegar syrup

½ cup red wine vinegar

½ cup caster sugar

Beef carpaccio 

1kg Angus beef eye fillet

Flaky sea salt

Coarsely ground black pepper

Canola oil Parmesan Reggiano

½ cup Italian parsley leaves

1 cup wild rocket leaves

Red wine vinegar syrup

White truffle oil

Flakey sea salt

Freshly cracked black pepper


  1. To make the sauce, pour the vinegar and sugar in a saucepan, and place on medium heat. Simmer for 10 minutes to reduce, then remove from heat and cool. Store in a jar at room temperature indefinitely.
  2. To prepare the beef, with a sharp knife, trim the silver skin off the beef fillet. Cut the beef fillet into manageable sized lengths (around 3-4 cm in circumference).
  3. Place a skillet on high heat to get hot. Season your pieces of beef generously with salt and coarsely ground black pepper. Add a dash of canola oil to the skillet, then sear the beef pieces as quickly as possible to caramelize the outside (around 1 minute each side).
  4. Cool, then wrap the lengths of seared beef in cling wrap, and place in the refrigerator for at least two hours to firm up and become cold right through. (This can easily be done one or two days before, if required.)
  5. Using a sharp knife, slice the beef across the grain, into slices as thick as you would like them. Lay beef slices out flat on a wooden chopping board or platter.
  6. With a vegetable peeler, peel shards of the parmesan over the beef, then scatter with parsley and rocket eaves. Drizzle over a little of the red wine vinegar syrup, and a little white truffle oil, and then lightly season with salt and pepper. Serve now…

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