Carpaccio of Argentinian Beef Fillet

5 from 6 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 250 kcal


  • Vinegar
  • Oil
  • Herbs de Provence
  • 1 Pc. Clove of garlic
  • 1 bunch Arugula
  • 20 g Parmesan cheese
  • Argentinian beef fillet
  • 5 Pc. Freshly cut plaice of fish
  • 5 Pc. Fresh prawns
  • 20 leaf Swiss chard
  • 400 ml Cream
  • 6 cl White wine
  • 1 Pc. Bio lemon zest
  • 2 tbsp Cream of horseradish
  • 1 tbsp Dill
  • Salt and pepper
  • 100 g Grated Parmesan
  • 5 Pc. Black Tiger Prawns
  • 1 Pc. Bio lemon zest
  • 8 cl Sesame oil
  • 8 cl Soy sauce
  • 5 Pc. Garlic cloves
  • 1 bunch Leaf parsley
  • Salt and pepper


  • Slice the beef fillet very thinly, place on the plate, puree the water, oil, vinegar, herbs, garlic and spread on the carpaccio. Garnish with rocket and top with Parmesan leaves.
  • Season the plaice on both sides with pepper and salt, cover with 5 chard leaves and 1 red prawn, roll up and place in a bowl. Let the ingredients for the sauce reduce on the oven, pour over the plaice, sprinkle with Parmesan and bake in a preheated oven for 20 minutes at 150 degrees.
  • Remove the shell except for the tail, fillet in the middle and remove the intestines, then marinate in the prepared south. Then fry for 30 seconds.


Serving: 100gCalories: 250kcalCarbohydrates: 2.7gProtein: 5.9gFat: 23.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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