© David Loftus
beef carpaccio with marinated bean salad
Carpaccio is very thinly sliced raw meat. I like mine Italian-style,
with the meat sliced a little more thickly. This makes it a bit more
rustic and you can really taste the quality of the meat. I also like
to sear the meat very quickly before slicing it up, as this gives
you a contrasting encrusted edge of flavor. Its lovely with this
marinated bean salad you can simply use green beans, or a
mixture of different ones.
You dont need loads of meat for this, just a couple of slices
per person, which should allow you to spend a little more on a
good-quality piece of beef.
Bring a large pot of salted water to the boil. Drop in the beans
and cook for about 5 minutes. When perfectly done, drain them
in a colander.
To make the marinade, mix the shallot or onion in a bowl with
the herbs, mustard, vinegar and 4 tablespoons of extra virgin
olive oil. Season with salt and pepper to taste, then add the hot
cooked beans and toss. Put to one side to allow the beans to
cool down and take on all the fantastic flavors.
Place the beef fillet on a chopping board and season it all over
with salt and pepper. Run the thyme sprigs under hot water for
a few seconds this will help to release their fragrant oils. Strip
the leaves from the stalks and chop them up roughly. Sprinkle
the thyme over the fillet, then roll the meat around the chopping
board so that any excess seasoning and herbs stick to it.
Get a heavy frying pan very hot and add a splash of oil, followed
by the beef fillet. Fry for 1 minute only, turning it every few
seconds to sear and encrust all the lovely flavorings onto it.
Take the meat out of the frying pan and put it on a plate to rest
for a minute. (Once seared, you can serve straightaway or you
can keep the meat covered on a plate until needed. I prefer not
to keep it in the fridge.)
Slice the seared fillet with a sharp knife Lay each slice on a board and flatten as much as you can by
pressing down on them with the side of a chopping knife it works a treat. Lay two or three slices out flat on each plate. Season again lightly and place a pile of beans on top, spooning
over some of the marinade. Sprinkle over any leftover herb
leaves and drizzle with some good extra virgin olive oil.
sea salt and freshly
ground black pepper
9 ounces green or
mixed beans, topped
but not tailed
1 x 1 pound piece
of beef fillet
a few sprigs of fresh thyme
for the marinade:
2 small shallots or ½ a
small red onion, peeled
and very finely chopped
a handful of fresh soft
herbs (chervil, parsley,
yellow inner celery,
picked and chopped
1 teaspoon Dijon mustard
1½ tablespoons white
extra virgin olive oil