Beef Carpaccio with a Honey Mustard Cream
Prep time: 
Total time: 
Serves: 4
  • For the beef:
  • 400g beef fillet (you can also ask a butchers to thinly slice it for you but I prefer to do this alone so that I can season it beforehand properly)
  • Salt/ Black Pepper
  • Olive oil
  • 1 tsp dried oregano
  • Juice of half a lemon
  • For the honey mustard cream:
  • 1 pot crème fraîche
  • Juice of half a lemon
  • 1 tbsp runny honey
  • 1 tsp wholegrain dijon mustard
  • To serve:
  • Few thin slices of parmesan
  • Fresh parsley (to garnish)
  1. Make sure the beef is really cold, so straight out of the fridge. Rub a few pinches of seat salt, some black pepper and the oregano onto the top of the beef.
  2. Thinly slice the beef. Wrap each slice in clingfilm and using a rolling pin gently flatten them out even more. Unwrap from the clingfilm, plate up, cover the plate and place back in the fridge.
  3. For the honey mustard cream: Mix all the ingredients into a small mix bowl until well combined. Take the meat out of the fridge and put a few spoons of the mixture over the plate. Add the parmesan and parsley on top and serve immediately or keep the plate covered in the fridge until ready to eat.
Recipe by A Modern Rose at