Very Thin Beef Fillet Carpaccio Alla Abruzzese

5 from 6 votes
Prep Time 25 mins
Rest Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 258 kcal


  • 300 g Fillet of beef, from the piece
  • 6 small Onions, red
  • 4 medium sized Cloves of garlic, fresh
  • 2 medium-sized Tomatoes, red, firm
  • Frisée salad leaves
  • 2 tsp Aceto Balsamico Tradizionale, (alternatively Aceto Balsamico di Modena)
  • 1 tbsp Extra virgin olive oil
  • 2 Pinches Salt
  • 2 Pinches Black pepper from the mill
  • 4 Discs Ciabatta
  • Unsalted butter


  • Lightly freeze the fresh fillet piece. Cut across the grain, with the help of the bread slicer, into 5 - 2mm thick slices and spread out on 2 serving plates.
  • Cap the onions at both ends, peel, thinly slice or slice them and place on the meat slices. Cap the cloves of garlic at both ends, peel and cut lengthways into approx. 1 mm thick slices or slice. Cut the slices lengthways into approx. 1 mm thick strips, cut them crosswise into cubes and place them on the meat slices.
  • Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stem and the grains. Cut the quarters into cubes approx. 5 mm in size. Pour 1/3 of the cubes over the pieces of meat. Place the rest in the middle.
  • Wash the frisée leaves and use them to garnish the carpaccio. Drizzle with traditional balsamic vinegar and olive oil, sprinkle with salt and pepper and serve with 2 slices of ciabatta each.


Serving: 100gCalories: 258kcalCarbohydrates: 50.8gProtein: 9.2gFat: 1.6g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Milk Kefir – Cream Cheese to My Taste

Tomahawk – Steak Fried Backwards