Beef Carpaccio alla Cipriani

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.

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.

Frequently Asked Questions

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.