Beef carpaccio is a classic Italian dish that involves no cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, choose the best quality meat available, that has been hung for a good period of time to improve flavour and texture. Rare breed beef will give a great result, as these cows tend to have a slightly deeper flavour and are less intensively farmed, producing better-quality meat. The most commonly used cut for carpaccio is fillet, although sirloin can be used for a more intense flavour.
Beef carpaccio is often served simply with a drizzle of olive oil and a few dashes of salt and pepper to not overwhelm the flavour of the meat. But you can garnish a carpaccio with other ingredients; Theo Randall's version includes walnuts, creamy Gorgonzola and Treviso lettuce.