Chilled, tender slices of thin beef paired with Cipriani sauce make Beef Carpaccio alla Cipriani a refreshing starter with light flavours, ideal for warm days or simple menus.
Carpaccio is prepared with very thin slices of raw meat or fish served cold with a simple sauce or vinaigrette. The beef version has always been one of my favourite appetisers because the meat stays tender and the flavours remain light.
The dish was created in the 1950s by Giuseppe Cipriani at Harry’s Bar in Venice. He named it after the painter Vittorio Carpaccio and paired the beef with a creamy sauce made with mayonnaise, lemon juice, milk, and Worcestershire sauce.
Modern versions of Carpaccio are mostly served with rocket and Grana, as in my recipe for Carpaccio with Grana Padano and Rocket. The recipe in this post follows the original Venetian style and keeps the focus on the flavour of the beef and the traditional Cipriani sauce.
Carpaccio is easy to prepare at home when you start with a fresh beef fillet. The meat stays tender when sliced thinly, which gives the dish a clean, smooth texture.
Your butcher can handle the slicing, or you can do it yourself by half-freezing the fillet and cutting it carefully with a sharp knife. A light, gentle pound helps you create thin and even pieces.
What Makes This Carpaccio Worth Making
- The dish is flexible enough to serve all year round, not only during warm months.
- Pairs well with bread, grissini, or light salads, so you don’t need to plan complicated sides.
- You can scale it up easily for bigger groups without adding much extra work.
Key Ingredients for Beef Carpaccio alla Cipriani
Beef Carpaccio
Fresh beef fillet sliced very thinly keeps the texture tender and the flavour clean. This cut stays soft when served cold and holds its structure well. Thin slices also help the sauce coat the meat evenly.
Mayonnaise
Creates the smooth texture of the Cipriani sauce and blends easily with the other ingredients. It gives the sauce a stable base that works well with cold dishes.
Worcestershire Sauce
Adds savoury depth and rounds out the flavour of the sauce. A small amount is enough to give the mixture a balanced profile without introducing strong notes.
Find the complete list with measurements in the recipe card below.
How to Make Beef Carpaccio alla Cipriani
Step 1: Make the Cipriani sauce by mixing all the ingredients together. Set it aside.
Step 2: Arrange the thinly sliced carpaccio on a plate and drizzle the Cipriani sauce over the top.
Step 3: Serve straight away with rocket and lemon wedges.
Frequently Asked Questions
Beef fillet is the most reliable choice because it stays tender when sliced thinly. It also has a mild flavour that suits the Cipriani sauce.
Yes. The sauce can be mixed and stored in the fridge for up to 1 day. Stir it briefly before using, as it tends to settle after chilling.
You can use baby spinach, soft lettuce, or any mild salad mix if you prefer a gentler green. Add them only at the end so they stay fresh on the plate.
Extra Help from the Kitchen
Chill the Fillet Early – Keep the beef in the coldest part of the fridge before slicing. Very cold meat holds its shape better and gives cleaner cuts.
Use Long Knife Strokes – Slice in one smooth motion rather than sawing back and forth. This helps you achieve even pieces without tearing the meat.
Cover the Slices While Working – Place a sheet of baking paper over the arranged slices if preparing more than one plate. This prevents the edges from drying out.
Stir the Sauce Before Serving – Give the Cipriani sauce a quick stir just before adding it to the beef. The mixture settles slightly in the fridge and benefits from a quick refresh.
Variations and Twists
Add Extra Virgin Olive Oil – Drizzle a little extra virgin olive oil over the beef to add gentle richness. It softens the overall taste and works well with cold, thin slices of meat.
Use Mixed Salad Leaves – If rocket feels too strong, use baby spinach, soft lettuce, or any mild salad mix. These greens keep the dish fresh and light.
Swap Lemon for Lime – Lime gives a slightly sharper citrus flavour compared to lemon. It makes the sauce taste brighter and suits cold dishes like carpaccio.
Asian-Style Carpaccio – Swap the Cipriani sauce for a mix of soy sauce, sesame oil, and lime. Add a little sliced radish or fresh ginger for extra freshness.
Storage and Shelf Life
Store the Cipriani sauce in an airtight container in the fridge for up to 1 day. Keep the beef fillet chilled until slicing and assemble the carpaccio only when ready to serve.
Avoid storing raw sliced beef once prepared, as the texture deteriorates quickly and the dish is best eaten immediately.
Easy Appetiser Ideas to Try
Beef Carpaccio alla Cipriani Recipe
Chilled, tender slices of thin beef paired with Cipriani sauce make Beef Carpaccio alla Cipriani a refreshing starter with light flavours, ideal for warm days or simple menus.
Ingredients
Beef Carpaccio
- 450 g – 1 lb. beef carpaccio
- lemon wedges – optional
- arugula/rocket – optional
Cipriani Sauce
- 115 g – ½ cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 ¼ tbsp milk
- 1 tsp lemon juice
- salt and pepper – to taste
Instructions
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Make the Cipriani sauce by mixing all the ingredients together. Set it aside.
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Arrange the thinly sliced carpaccio on a plate and drizzle the Cipriani sauce over the top.
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Serve straight away with rocket and lemon wedges.
Such a pretty looking dish. The colors remind me so much of summer! ^_^
And I love rockets, so this is perfect. Thanks for the recipe!