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Beef Carpaccio with Homemade Pesto


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! 

Frozen piece of beef tenderloin resting on a 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.

The model is thinly slicing the piece of beef on a cutting board.

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.

The model is thinly cutting the piece of beef on a cutting board.

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.

The model is using KOTAI knife to chop garlic.

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.

The model is a KOTAI 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.

The model is using the flat blade profile of the cleaver knife to crush the pine nuts on the 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!

The model is pouring lemon juice on the 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!

It is a 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!

The model is spreading the 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!

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!