legume

beef carpaccio with marinated bean salad

servings
4

method

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 flavour. It’s lovely with this marinated bean salad – you can simply use green beans, or a mixture of different ones.

You don’t 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 chopped 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 flavours.

Place the beef filet 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 on to it. Take the meat out of the frying pan and put it on to a plate to rest for a minute. (Once seared, you can serve straight away or you can keep the meat covered on a plate until needed. I prefer not to keep it in the fridge.)

Slice the seared filet 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.

• from Jamie at Home

ingredients

• sea salt and freshly ground black pepper
• 250g green or mixed beans, topped but not tailed
• 1 x 500g piece of beef fillet
• a few sprigs of fresh thyme
• olive oil

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, tarragon), leaves picked and chopped
• 1 teaspoon Dijon mustard
• 1½ tablespoons white wine vinegar
• extra virgin olive oil

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tried this recipe or a similar one? share your tips...

1. by trent pratt on Thu 22 Mar 2012 @ 03:11

hi jamis

2. by emilywardwright on Tue 24 May 2011 @ 14:27

i think this looks nice

3. by emilywardwright on Tue 24 May 2011 @ 14:23

i think this looks nice i will make it at home

4. by Tó Silva on Sun 18 Jan 2009 @ 11:19

Hi jamie, were his the soup recipe that you do with pumpkin,garlic,salt, pepper........... i saw that recipe on the 18 jan, in a portuguese channel

5. by TheBeast2 on Fri 21 Nov 2008 @ 15:40

I prefer to have mine as cold as possible (almost frozen).

Searing, of course, is a must. A decent dressing and a decent salad are both a must, also.

6. by andres on Sat 27 Sep 2008 @ 22:55

i saw you make dough and wrap it around some ham and other things and i cant find the recipe can u help me find it ?

7. by Aafien, Assen, Holland on Sat 27 Sep 2008 @ 11:14

Hi Jamie, I saw you preparing a very nice meal with cannelloni, on tv a couple of weeks ago. I can't find the recipe..can you tell me where I can read it?

Thanks anyway for your inspiring way of cooking!! You always stimulate me to prepare something new, with products as fresh and honest possible!!

Love,
Aafien

8. by Sue Reeves on Fri 26 Sep 2008 @ 02:53

Hi Jamie i have severe coeliac disease and would love to see you research some great food for those with this irritating condition. The most annoying thing is the flour issue, it is so hard to make pasta and pastry, and in the past I have always made my own wheat based products, but now all I do is throw stuff away!! Failure in this area is terrible because in the end you just stop trying.
Just an idea!! Thanks.

9. by Louise seaman on Tue 23 Sep 2008 @ 08:49

Hi jamie i just love the way you cook.Keep it up!!!!!

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