Beef carpaccio is a delicacy renowned for delicate flavors and refined presentation. And you can slice it paper-thin in your own kitchen with this easy trick.

Steak tartare and beef carpaccio show just how creative and unique you can get with its preparation. It may seem like ...

Chill the meat. Slice the beef fillet with a very sharp knife to a ¼” thick. Place each slice on a piece of oiled parchment paper, cover with another piece of oiled parchment paper. Roll gently ...

I've taken an all-time favourite, beef, and made carpaccio. The key here is to treat the meat with care when you flatten and roll it. Take your time to ensure there are no holes, and remember the ...

For the beef carpaccio, season the beef fillet with salt and freshly ground black pepper. Heat a frying pan until smoking, add the olive oil and sear the beef for 2-3 minutes on all sides ...

One of three starters we made in Kate Sumner’s cooking class at FEASTival – an annual food and wine event held on Kangaroo Island in South Australia. A delicious way to serve good quality meat.