Carpaccio is a dish of traditionally thinly sliced raw meat, and more often than not served as an appetiser. This very easy beef Carpaccio recipe celebrates good beef and can be used as a starter or simply as delectable hors d’oeuvres.
A dish to celebrate high quality beef – healthy and delicious!
- salt and black pepper
- 250g green beans
- 500g beef fillet
- few sprigs of fresh thyme
- olive oil
- Â½ a small red onion, peeled and very finely chopped
- handful of soft fresh herb leaves picked and chopped
- 1 tsp Dijon mustard
- 1Â½ tbsp white wine vinegar
- extra virgin olive oil
- Bring a large pot of salted water to the boil.
- Drop in the beans and cook for about five minutes.
- Drain once cooked.
- To make the marinade, mix the chopped onion in a bowl with the herbs, mustard, vinegar and four tablespoons of extra virgin olive oil.
- Season with salt and pepper to taste, then add the hot cooked beans and toss.
- Put the mixture to one side and allow to cool.
- Season the fillet all over with salt and pepper.
- Strip the leaves from the thyme and chop them up roughly.
- Sprinkle the thyme over the fillet.
- Heat a heavy frying pan, add a splash of oil and make sure the oil is hot before frying the beef fillet for one minute only, turning it every few seconds to sear it.
- Take the meat out of the frying pan and put it on to a plate to rest.
- Using a sharp knife, slice the seared fillet as thin as possible. Lay two or three slices on a plate and season again.
- Place some of the beans on top, spooning over some of the marinade.
- Drizzle with some extra virgin olive oil.