By Team KOTAI
10-11-2022
our recipes

Portion(s): 2

Cooking time: N/A

Preparation time: ±15 min

Difficulty: easy

Discover our recipe for the essential beef carpaccio, with our homemade pesto sauce...

We no longer need to introduce you to the famous carpaccio, a traditional Italian dish that has quickly conquered around the world to become a veritable icon on the menus of refined restaurants! Now more democratized and revisited by several chefs, carpaccio can be found in most restaurants in its various forms.

Indeed, its simplicity combined with its elegance and exquisite flavor, make this dish a favorite choice for special occasions. It is also an ideal option for hot summer days, due largely to its lightness and freshness.

In this article, you will discover one of the most popular and widespread variants of carpaccio: beef carpaccio! Let's discover its preparation secrets together...

Ingredients required:

For the beef carpaccio: 

  • Filet of beef (± 350g)
  • ± 5 cherry tomatoes
  • Parmesan cheese
  • Salt and pepper


For the pesto sauce:

  • 2 tbsp olive oil
  • 30g pine nuts
  • 1 to 2 cloves garlic (chopped)
  • ± 10 basil leaves
  • Freshly squeezed lemon juice
  • Salt and pepper

Time to prepare the beef carpaccio!

Discover the different stages of our beef carpaccio recipe in the photos below, and watch our video tutorial at the end of the article! 

A frozen piece of beef tenderloin is resting on an antibacterial bamboo cutting board.

Step 1: Preparing the filet of beef

We recommend placing your beef filet in the freezer for half an hour to an hour beforehand. This will make it easier to cut the filet into thin slices.

Thinly slicing the piece of beef on an antibacterial bamboo cutting board with a Japanese chef knife Gyuto.

Step 2: Preparing the filet of beef

Take your beef filet out of the freezer once it has cooled down, and take a sharp knife such as a Gyuto. Start making thin slices, taking care to cut the filet against the grain!

TIP: If you're wondering about the kitchen must-have, or even how to choose your first kitchen knife, don't hesitate to consult our articles.

Thinly slicing the piece of beef on an antibacterial bamboo cutting board with a Japanese chef knife Gyuto.

Step 3: Preparing the filet of beef

Once you have made your thin slices of beef, arrange them on a cold plate, overlapping them slightly so that they cover the whole plate.

Chopping garlic in tiny dices with ease on an antibacterial bamboo cutting board with a hammered Japanese chef knife Gyuto.

Step 4: Preparing the pesto sauce

Next, prepare your homemade pesto sauce.

Start by preparing your garlic cloves - previously peeled - by chopping them finely on a cutting board. 

Set aside in a bowl.

Using a KOTAI Pakka Japanese stainless steel cleaver knife to Chiffonade cut the herbs.

Step 5:  Preparing the pesto sauce

Take a few basil leaves and roll them into a chiffonade. Then thinly slice the rolled basil leaves before setting them aside in the same bowl as the garlic.

TIP: We recommend our Cleaver PAKKA Collection, ideal for chopping aromatic herbs such as basil.

Using the flat blade profile of the Japanese stainless steel cleaver knife to crush the pine nuts on the antibacterial bamboo cutting board.

Step 6: Preparing the pesto sauce

Place the pine nuts on your cutting board before crushing them using the surface of your cleaver. Add them to the garlic and basil mixture.

Set some aside for the dressing.

NOTE: If you don't have a cleaver at home, a mortar and pestle will do the trick!

Pouring lemon juice on the delicious herbs and parmesan mixture.

Step 7:  Preparing the pesto sauce

Pour 2 tablespoons of olive oil into your bowl, and squeeze half a lemon to add its juice.

Season the mixture with salt and pepper to taste!

Mixture of parmesan cheese, olive oil, chopped herbs and lemon juice in a glass bowl.

Step 8: Preparing the pesto sauce

Coarsely chop the Parmesan cheese before adding it to the mixture. Mix well, and use the back of your spoon to mash the mixture if necessary.

And voilà, your homemade pesto sauce is ready!

Spreading the delicious mixture on the beef slices.

Step 9: Arrange your beef carpaccio

Pour your pesto sauce generously over your slices of beef, taking care to spread it evenly over the entire surface, using the back of your spoon.

Then add your cherry tomatoes, cut in half beforehand, the Parmesan and the remaining pine nuts according to your preference!

Smiling while eating a delicious homemade beef carpaccio.

Enjoy your beef carpaccio with homemade pesto sauce and a few slices of crusty bread.

Bon appétit!

KOTAI's advice:

  • Ingredients’ quality is crucial when preparing a carpaccio, so you must be sure to select a filet of beef that is neatly cut, fresh and free from discolouration marks. We recommend that you directly ask your butcher!
  • The pesto sauce enhances the flavor of the dish; therefore, you should use fresh ingredients and season to taste.
  • Finally, always use a sharp knife to make your cuts, as a dull blade could cause injury. Maintain your blades with a honing steel or a whetstone (180/800 or 2000/6000), following our sharpening and honing tutorials!

More Articles

1 3
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.