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Roast Beef Carpaccio Recipe Gordon Ramsay Style

Keyword: Beef Carpaccio, gordon ramsay


  • pound beef rib eye
  • 1 tbsp fresh chives snipped
  • 1 small beetroot, thinly sliced and cooked (optional)
  • 1 small black truffle, fresh (optional)
  • Handful frisee lettuce
  • A handful of celery cress or mustard cress
  • A drizzle of vegetable oil or olive oil


  • 50 grams crème fraîche or sour cream
  • 5 grams butter
  • 10 grams trumpet or chestnut mushrooms, chopped
  • 1 tbsp olive oil
  • ½ tsp truffle oil
  • 12 tsp sherry vinegar
  • Salt and pepper to taste


  • Preheat your oven to about 350 to 390°F.
  • Place your beef into a roasting tray, season with salt and pepper, and brush generously with oil. Then, roast it in the oven for about 15 to 20 minutes, or until the beef reaches an internal temp 97°F.
  • Once properly roasted, roll the beef into parchment paper and transfer it to a sealable container. Leave it outside without the lid and allow it to cool down, then place it in the fridge for 2 to 12 hours before slicing.
  • Melt the butter in a small pan and sauté the mushrooms over medium heat for about a minute.
  • Roughly chop the mushrooms and place them in a bowl with crème fraîche, vinegar, truffle oil, and olive oil. Whisk the dressing thoroughly until combined. Season with salt and pepper.
  • Slice the beef as thinly as possible with a slicer and place it on a cold plate. Drizzle the dressing on top of the chilled beef and garnish both plates with your vegetable of choice. Gordon Ramsey’s favorites are frisee lettuce, celery, and chives.
  • To finish off this delicious beef carpaccio recipe, add a fresh shaving of truffle and season the beef with pepper.
  • Enjoy!