Jamie Oliver’s Carpaccio transforms this Italian classic into a masterpiece packed with bold flavors and seasonal twists.
Table of Contents
How to make Jamie Oliver’s Carpaccio
Jamie Oliver’s Carpaccio is a simple starter dish inspired by classic Italian carpaccio, featuring very thinly sliced raw beef (usually fillet) served cold and dressed lightly with olive oil, lemon juice, salt, pepper, Parmesan shavings, and often rocket (arugula) and capers.
Ingredients
For the Beef Carpaccio:
- 500g beef fillet (ideally grass-fed for the best flavor)
- Olive oil (for searing)
- Sea salt and freshly ground black pepper, to season
For the Roasted Beets:
- 250g baby beets, washed and trimmed
- Balsamic vinegar (a splash)
- Extra virgin olive oil, for drizzling
- A few sprigs of fresh thyme
For the Creamed Horseradish:
- 3 tablespoons crème fraîche
- 1 tablespoon grated fresh horseradish (or good-quality horseradish sauce)
- A squeeze of lemon juice
- Sea salt, to taste
To Assemble:
- A handful of watercress
- Parmesan cheese, shaved
- A drizzle of extra virgin olive oil, for finishing
- Black pepper, freshly cracked
Instructions
1. Prepare the Beef:
- Begin by seasoning the beef fillet generously with sea salt and freshly ground black pepper.
- Heat a drizzle of olive oil in a heavy-bottomed pan over high heat. Once the pan is very hot, sear the fillet on all sides for just 10 seconds per side. This creates a golden crust while keeping the inside beautifully raw.
- Remove the beef from the pan and let it cool slightly. Wrap it tightly in cling film and place it in the freezer for 20–30 minutes to firm up. This makes it easier to slice thinly later.
2. Roast the Baby Beets:
- Preheat your oven to 180°C/350°F/gas mark 4.
- Toss the baby beets with a drizzle of olive oil, balsamic vinegar, and a few sprigs of fresh thyme. Season with salt and pepper.
- Place the beets in a roasting tin and cover with foil. Roast in the oven for 30–40 minutes or until tender. Allow them to cool, then peel off the skins using your fingers or a paper towel.
3. Make the Creamed Horseradish:
- In a small bowl, combine the crème fraîche and grated horseradish.
- Add a squeeze of lemon juice and season with sea salt to taste.
- Mix well and chill until ready to serve.
4. Assemble the Dish:
- Using a very sharp knife or a mandoline, slice the semi-frozen beef into wafer-thin pieces. Arrange the slices on a large serving platter.
- Scatter the roasted baby beets over the beef, followed by a handful of fresh watercress.
- Add dollops of the creamed horseradish in random spots across the dish.
- Shave some Parmesan over the top and finish with a drizzle of extra virgin olive oil and freshly cracked black pepper.
Tips for Perfect Carpaccio
- Quality Ingredients Matter: Since carpaccio is a raw or minimally cooked dish, the quality of ingredients is essential. Choose the best beef fillet, fresh vegetables, and high-quality olive oil and balsamic vinegar for maximum flavor.
- Use a Sharp Knife: To achieve paper-thin slices of beef, make sure your knife is razor-sharp. Alternatively, ask your butcher to slice the beef for you.
- Freeze the Beef: Freezing the beef briefly helps you achieve ultra-thin slices without tearing. Just be careful not to overfreeze it.
- Balance the Flavors: Jamie’s recipe combines earthy, sweet roasted beets with peppery watercress, creamy horseradish, and nutty Parmesan. Don’t be afraid to adjust the quantities to suit your taste.
- Serve Fresh: Carpaccio should be assembled close to serving time for the freshest flavors and best textures.
What to serve with
Jamie Oliver’s carpaccio combines bold, fresh flavors with a delicate presentation, making it a perfect starter or centerpiece for a meal. Pairing it with complementary dishes is key to creating a harmonious dining experience that accentuates the carpaccio’s elegance.
- Fresh Bread and Olive Oil: Thinly sliced focaccia or crusty sourdough bread served with a dish of high-quality extra virgin olive oil and balsamic vinegar is a classic accompaniment. The olive oil complements the flavors of the carpaccio while the bread provides a textured contrast to its thin slices of meat or fish.
- Light Salad: Carpaccio pairs beautifully with delicate salads. Try a simple arugula (rocket) salad, dressed with lemon juice, olive oil, and shaved Parmesan, or a seasonal green salad with cucumbers and radishes. The peppery bite of arugula complements the carpaccio’s flavors perfectly.
- Antipasti Plate: Consider serving a small plate of antipasti alongside your carpaccio. Options could include marinated olives, artichoke hearts, sun-dried tomatoes, or thinly sliced prosciutto. These flavors align well with Jamie’s Italian-inspired carpaccio recipes.
Ingredients Substitutes
Jamie Oliver’s carpaccio recipes celebrate fresh, high-quality ingredients for their simplicity, flavor, and elegance. However, it’s perfectly fine to adjust the recipe based on seasonal availability, dietary preferences, or special circumstances.
1. For the Beef Fillet
Original Ingredient: Jamie Oliver often calls for high-quality beef fillet to make carpaccio. It’s prized for its tenderness and ability to be sliced thin for a luxurious texture.
Substitutes:
- Venison Fillet: If beef isn’t available or if you’re looking for a game meat alternative, venison fillet works beautifully. It’s lean, tender, and has a similar richness to beef.
- Fish (Tuna or Salmon): Switch to sashimi-grade tuna or salmon to create a seafood carpaccio that’s equally refined and fresh. Opt for sustainably sourced fish for the best flavor and environmental considerations.
- Vegetarian Substitute (Zucchini or Beetroot): For a plant-based alternative, thinly slice zucchini or roast beetroot and slice them into very thin rounds. They mimic the look of carpaccio while offering a fresh or earthy flavor, respectively.
2. For the Baby Beets
Original Ingredient: Jamie Oliver’s Carpaccio recipe often includes baby beets, roasted to sweet perfection for an earthy and caramelized flavor.
Substitutes:
- Carrots: Thinly sliced or roasted baby carrots can provide a similar sweetness and texture.
- Radishes: If you want a sharper, peppery flavor, opt for raw radish slices or lightly pickled radishes.
- Cherry Tomatoes: Roast cherry tomatoes for a burst of sweetness that contrasts beautifully with the carpaccio.
3. Balsamic Vinegar
Original Ingredient: Jamie uses balsamic vinegar to glaze and roast the baby beets, enhancing their sweetness and adding depth to the flavor.
Substitutes:
- Apple Cider Vinegar: For a lighter tang, you can replace balsamic vinegar with apple cider vinegar. Add a touch of honey or maple syrup to mimic the sweetness of balsamic.
- Red Wine Vinegar: A stronger, tangy option that still complements roasted vegetables well.
- Pomegranate Molasses: This offers sweetness and tartness similar to balsamic, making it ideal if you want a unique twist.
4. For Parmesan Cheese
Original Ingredient: Jamie suggests Parmesan cheese for its nutty, salty richness and perfect balance against the carpaccio’s flavors.
Substitutes:
- Pecorino Romano: This hard Italian cheese is slightly saltier but works as an excellent alternative.
- Grana Padano: A milder substitute that offers a similar texture and taste.
- Vegan Cheese: If you’re making a dairy-free version, choose a plant-based Parmesan-style cheese or sprinkle nutritional yeast for a cheesy umami note.
5. For Watercress
Original Ingredient: Fresh watercress is commonly paired with carpaccio for its peppery bite and vibrant green color.
Substitutes:
- Arugula (Rocket): The closest substitute to watercress, arugula offers the same peppery, slightly bitter flavor.
- Spinach: Baby spinach leaves provide a milder, sweeter alternative while maintaining freshness.
- Microgreens: For a gourmet touch, you can use microgreens like radish or mustard greens to add peppery notes and a delicate presentation.
6. For Olive Oil
Original Ingredient: Jamie Oliver always highlights extra virgin olive oil as a key component in flavoring carpaccio and drizzling it over the finished dish.
Substitutes:
- Avocado Oil: A neutral alternative with a buttery and smooth texture that complements carpaccio well.
- Sesame Oil: For a tuna or salmon carpaccio, toasted sesame oil adds a lovely nutty flavor, enhancing Asian-inspired variations.
- Flavored Oils: Infused oils such as garlic oil, lemon oil, or rosemary oil can bring extra layers of aroma and flavor.
Final Thoughts
Jamie Oliver’s carpaccio recipe is a celebration of simplicity, letting each ingredient shine in its own right. With these detailed steps and tips, you’ll have no trouble creating this elegant dish that’s sure to impress both family and guests.
More Beef Recipes:
Ingredients
For the Beef Carpaccio:
- 500g beef fillet (ideally grass-fed for the best flavor)
- Olive oil (for searing)
- Sea salt and freshly ground black pepper, to season
For the Roasted Beets:
- 250g baby beets, washed and trimmed
- Balsamic vinegar (a splash)
- Extra virgin olive oil, for drizzling
- A few sprigs of fresh thyme
For the Creamed Horseradish:
- 3 tablespoons crème fraîche
- 1 tablespoon grated fresh horseradishÂ
- A squeeze of lemon juice
- Sea salt, to taste
To Assemble:
- A handful of watercress
- Parmesan cheese, shaved
- A drizzle of extra virgin olive oil, for finishing
- Black pepper, freshly cracked
Instructions
1. Prepare the Beef:
- Begin by seasoning the beef fillet generously with sea salt and freshly ground black pepper.
- Heat a drizzle of olive oil in a heavy-bottomed pan over high heat. Once the pan is very hot, sear the fillet on all sides for just 10 seconds per side. This creates a golden crust while keeping the inside beautifully raw.
- Remove the beef from the pan and let it cool slightly. Wrap it tightly in cling film and place it in the freezer for 20–30 minutes to firm up. This makes it easier to slice thinly later.
2. Roast the Baby Beets:
- Preheat your oven to 180°C/350°F/gas mark 4.
- Toss the baby beets with a drizzle of olive oil, balsamic vinegar, and a few sprigs of fresh thyme. Season with salt and pepper.
- Place the beets in a roasting tin and cover with foil. Roast in the oven for 30–40 minutes or until tender. Allow them to cool, then peel off the skins using your fingers or a paper towel.
3. Make the Creamed Horseradish:
- In a small bowl, combine the crème fraîche and grated horseradish.
- Add a squeeze of lemon juice and season with sea salt to taste.
- Mix well and chill until ready to serve.
4. Assemble the Dish:
- Using a very sharp knife or a mandoline, slice the semi-frozen beef into wafer-thin pieces. Arrange the slices on a large serving platter.
- Scatter the roasted baby beets over the beef, followed by a handful of fresh watercress.
- Add dollops of the creamed horseradish in random spots across the dish.
- Shave some Parmesan over the top and finish with a drizzle of extra virgin olive oil and freshly cracked black pepper.
