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Laura Romeo - Weber Grill Expert

Barbecued Beef Carpaccio

  • People

    Serves 6

  • Prep Time

    20 min.

  • Barbecue Time

    4 min.

Serves 6
Prep Time
20 min.
Barbecue Time
4 min.

the Ingredients

Barbecued Beef Capaccio
  • 1 x 800g beef fillet/ tenderloin
  • 1½ tablespoon salt
  • 1½ tablespoon pepper
  • 1½ tablespoon brown sugar
  • 3 tablespoons fresh thyme leaves
  • 1 cup rocket
  • ⅓ cup shaved parmesan
  • 1 tablespoon olive oil, to drizzle


  • 1 spring onion, finely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • Pepper

Special Equipment

  • 2 handfuls hickory or mesquite wood chips


  • 01 Soak hickory or mesquite wood chips in water for at least 30 minutes.
  • 02 Prepare the barbecue for direct cooking over high heat (250° to 290°C).
  • 03 Combine all the dressing ingredients together, including salt and pepper to taste. Cover with plastic wrap and refrigerate until required.
  • 04 Truss the beef into an even cylindrical shape with kitchen string, if it has not already been done by the butcher. On a chopping board, sprinkle the salt, pepper, brown sugar, and thyme leaves over the board. Roll the beef on the chopping board, coating it all over in the seasonings.
  • 05 Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, barbecue the beef over direct high heat for 4 minutes, with the lid down, quarter turning the beef each minute or until just seared and caramelised.
  • 06 Remove the beef from the barbecue. Using a very sharp chef's knife, thinly slice the beef. Lay each slice on the chopping board, press and flatten with the side of the knife to achieve very thin slices. Place the slices of beef on a platter plate. You can serve immediately or cover with plastic wrap and refrigerate until required, up to 6 hours.
  • 07 Top with the rocket and Parmesan shavings. Drizzle with the dressing and olive oil. Finish with a season of salt and pepper.

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