Beef Carpaccio with Mustard Dressing

Preparation Time: 25 minutes plus 15 minutes chilling in the freezer

Cooking Time: No cooking required


8-10 oz lean beef tenderloin, centre cut and trimmed

2 tablespoons capers, rinsed

4 oz arugula leaves, rinsed

1 lemon, quartered

For the Mustard Dressing:

4 tablespoons extra virgin olive oil

1 tablespoon lemon juice

2-3 teaspoons Dijon mustard

1 tablespoon white wine vinegar

2 tablespoons freshly chopped chives


  1. Chill 4-6 serving plates in the refrigerator. Meanwhile, prepare the beef; loosely wrap the fillet in foil or baking parchment and place in the freezer for 10-15 minutes.
  2. To make the mustard dressing, place all the ingredients into a screw-topped jar and shake well.
  3. Remove the beef from the freezer and slice as thinly as possible across the grain of the meat.
  4. Place each slice between two sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices.
  5. Stack the slices, still covered in cling film and chill until required.
  6. Arrange the beef slices evenly, slightly overlapping on the chilled plates, season, drizzle over the dressing and garnish with the capers, rocket leaves and lemon wedges before serving.