Ode to Vittorio Carpaccio

5 from 3 votes
Prep Time 45 mins
Cook Time 10 mins
Rest Time 4 hrs
Total Time 4 hrs 55 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 226 kcal


For the beef fillet:

  • 400 g Beef fillet
  • 1 tbsp Creme fraiche Cheese
  • 1 tbsp Sour cream
  • 1 Splash Lemon juice
  • Salt
  • Pepper
  • 4 tsp Olive oil

For the pesto:

  • 30 g Basil leaves
  • 1 stalk Fresh smooth parsley
  • 40 g Pine nuts
  • 40 g Grated Parmesan
  • 2 tbsp Olive oil
  • 10 ml Rapeseed oil
  • Salt
  • Pepper

For the salad:

  • 5 Poles Celery
  • 3 Stems Fresh smooth parsley
  • 2 tbsp Olive oil
  • 1 Splash Lemon juice
  • 1 pinch Sugar
  • Salt
  • Pepper
  • Chilli flakes

For the side dish:

  • 750 g Oyster mushrooms
  • 1 tbsp Clarified butter
  • 1 tbsp Butter
  • Salt
  • Pepper



  • Remove the tendons and skin residues from the meat, then marinate lightly with 1 teaspoon olive oil and 4 finely chopped basil leaves as well as salt and pepper.
  • Now wrap the meat in cling film and shape it into a round shape. Twist the ends of the film. Then wrap in aluminum foil and freeze for at least 4 hours. This is the best way to cut extremely thin with a machine.
  • Mix the crème fraîche with the sour cream and lemon juice until smooth and season with salt and pepper. Add 1 tablespoon of olive oil.


  • For the pesto, wash the basil and parsley, shake dry and pluck the leaves off. Toast the pine nuts in a pan without fat.
  • Now put the leaves of the basil and parsley with the cooled pine nuts and the oil in a container and mix finely with the hand blender. Then add the grated Parmesan and stir with a fork. Finally, season with salt and pepper.
  • Pull the hard threads of the celery and cut the stalks into very small cubes. Chop the pulled parsley leaves. Mix the celery cubes, parsley with the olive oil and the spices and let it steep for about 1 hour.


  • Lightly clean the oyster mushrooms and cut into bite-sized pieces. Heat the clarified butter and butter in the pan, add the oyster mushrooms and fry until they are light brown. Season with salt and pepper at the end.


  • To serve, spread the crème-fraîche sauce thinly on the plate. Cut the frozen beef fillet into wafer-thin slices and place on the saucepan. Form a cam out of the pesto and place on the edge of the carpaccio. Arrange the celery salad and the warm oyster mushrooms next to the carpaccio.
  • Sprinkle the beef fillet with pine nuts, olive oil, salt, pepper and freshly grated Parmesan to taste.


Serving: 100gCalories: 226kcalCarbohydrates: 2.8gProtein: 9.4gFat: 19.7g
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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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