beef carpaccio and bean salad
Preparation time 15 minutes, plus freezing, Cooking time 2–3 minutes
250 g (8 oz) beef fillet
3 tablespoons extra virgin olive oil
1 teaspoon pepper
1 tablespoon chopped thyme leaves
1 teaspoon gluten-free Dijon mustard
½ tablespoon balsamic vinegar
½ teaspoon clear honey
125 g (4 oz) green beans, trimmed
400 g (13 oz) can cannellini beans, rinsed and drained
1 small red onion, thinly sliced
25g (1 oz) Parmesan cheese shavings, to garnish
Place the beef fillet on a chopping board and rub with 1 tablespoon of the oil, the pepper and thyme. Wrap in clingfilm and place in the freezer for 20 minutes.
Meanwhile, whisk together the remaining oil with the mustard, vinegar and honey in a bowl.
Blanch the green beans for 2–3 minutes in boiling water, then refresh under cold running water. Toss the green beans, cannellini beans and sliced onion in the dressing and leave to stand at room temperature.
Unwrap the beef fillet, slice as thinly as possible and arrange on a serving plate. Spoon over the bean salad, with all the dressing, and garnish with shavings of Parmesan.
For nutty beef & bean salad, rub 450 g (14½ oz) rump steak with 1 tablespoon olive oil and sprinkle with 1 tablespoon pepper. Fry the steak for 1–2 minutes on each side in 1 tablespoon olive oil, then leave to rest. In a large bowl, toss together 40 g (1½ oz) lamb’s lettuce, 2 chopped ready-cooked fresh beetroots, 4 sliced spring onions, a rinsed and drained 400 g (13 oz) can butter beans, 12 halved baby plum tomatoes and 2 tablespoons toasted cashew nuts.
Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 crushed garlic clove, 1 teaspoon soft dark brown sugar and ½ teaspoon glutenfree wholegrain mustard in a bowl, then stir in 1 tablespoon roughly chopped peanuts. Slice the steak and place on top of the salad, then pour over the dressing to serve. Calories per serving 460
|beef carpaccio and bean salad|