Beef Recipes | Beef Carpaccio | Red Tractor

Beef Recipes

Beef Carpaccio Recipe with Rocket, Spinach and Edible Flowers

Create this stunningly beautiful dish in just a few simple steps as we show you how to make beef carpaccio.

Serves: 4-6


  • 500g Red Tractor beef fillet
  • 80g Red Tractor rocket leaves
  • 80g Red Tractor baby spinach leaves
  • Handful of edible flowers, such as Blossom apple, Viola, Nasturtium, Barrage and Beans
  • Cracked black pepper to taste
  • Sea salt
  • Extra virgin Red Tractor rapeseed oil 
  • 60g mature Red Tractor cheddar or parmesan shavings.

For the sauce:
  • 2tsp English mustard
  • Juice of 1 lemon
  • 75/100ml extra Red Tractor virgin rapeseed oil


  1. Make sure the meat is really cold. Slice the meat thinly, each slice about 2mm thick
  2. Place a few slices between two sheets of cling film, and bat them gently with a rolling pin until very thin.
  3. Peel off the cling film and place the meat in a single layer on your serving plates.
  4. In a large bowl mix together the mustard and lemon juice then whisk in enough oil to make a thin emulsion.
  5. Drizzle the sauce over the meat and season with the salt and pepper.
  6. Mix the rocket and spinach together in a large bowl, dress with the oil, add the flowers and cheese, gently mix and serve on top of the meat
  7. Serve immediately.
Italian chef Felice Tocchini has created this recipe as part of a series to champion the quality ingredients grown by Red Tractor accredited producers in Worcestershire who are taking part in charity football match Growers FC. Particular thanks go to Eckington Manor, Vale FrescoWestlands for donating ingredients to create this particular recipe.

©Felice Tocchini 2014
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