Dry-Aged Filet Carpaccio with Grana Padano and Salad

Dry-Aged Filet Carpaccio with Grana Padano and Salad

Beef carpaccio is a very simple dish, easy to prepare, but with the best ingredients, a very natural and healthy enjoyment. For this purpose the best in all the products should used. Premium Olive Oil – an extra virgin very fruity-grassy oil, Grana Padano is the long matured, which we let a few days in the ripening cabinet.

The beef should not be mature too long to get not too intense flavor. 7-10 days is enough to bring about a change. All it takes is a light salad, wild lettuces are a welcome change, if they are available for. The court is a popular appetizer and should always be served fresh.


Serves 4 people |  Difficulty Intermediate


  • 400g of beef
  • 300g of salad of the season
  • 100g of Grana Padano
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Fleur de Sel


Step 1: The frozen meat in the refrigerator to thaw.

Step 2: Put meat on a plate with a paper towel and cover with foil.

Step 3: Now cut the meat into thin slices.

Step 4: Place one slice of meat between two sheets.

Step 5: Cut the meat now with a serious saucepan / pan as evenly as possible and thin.

Step 6: Ensure that you just plating and from above and hit no holes.

Step 7: Carefully remove the top sheet.

Step 8: Sprinkle or rub the dish with the olive oil and a now place the slice of meat on it.

Step 9: Carefully remove the second film.

Step 10: Sprinkle the meat from above with the olive oil and season it with fleur de sel and pepper.

Step 11: Now wash, spin and clean the salad.

Step 12: Grana padano planed into slices.

Step 13: Arrange everything on a large plate.

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