Beef Carpaccio with Dijon Balsamic Vinaigrette
Prep time
Total time
Recipe type: Appetizer
Cuisine: Italian
Serves: 2
  • 4 slices fresh, raw beef tenderloin, thinly sliced
  • ¼ cup Parmesan shavings
  • freshly cracked black pepper
  • 1 cup baby salad leaves
  • Dijon Balsamic Vinaigrette:
  • 1 tbsp Dijon grainy mustard
  • 1 tsp lime juice
  • a pinch of lime zest
  • 1 tbsp balsamic vinegar (very good quality)
  • 2 tbsp extra virgin olive oil
  • ½ tsp capers, well rinsed and finely chopped
  • 1 tbsp water
  • salt and pepper to taste
  • chives (optional) to decorate
  1. Put all vinaigrette ingredients into a jar. Close with a lid and shake well until all combined. Taste and season accordingly.
  2. Arrange a slice of beef on a plate, and brush with a little Dijon vinaigrette . Place some baby leaves on top, and roll the meat on itself. Repeat until you have 4 carpaccio rolls.
  3. Decorate with chives, Parmesan shavings, freshly cracked black pepper and some extra vinaigrette.
Recipe by The Petite Cook at