Beef Carpaccio with Marinated Bean Salad Recipe

This Beef Carpaccio with Marinated Bean Salad is an elegant and fresh recipe, which is made with quality beef fillet and a zesty herb marinade. It’s a sophisticated starter, ready in about 30 minutes.

Beef Carpaccio with Marinated Bean Salad Ingredients

• 250g green or mixed beans, topped but not tailed
• 1 x 500g piece of beef fillet
• a few sprigs of fresh thyme
• olive oil

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

How To Make Beef Carpaccio with Marinated Bean Salad

1. Cook the beans: Bring a large pot of salted water to the boil. Drop in the beans and cook for about 5 minutes until perfectly tender. Drain them in a colander.
2. Make the marinade and dress the beans: In a bowl, mix the chopped shallot, herbs, mustard, and vinegar with 4 tablespoons of extra virgin olive oil. Season with salt and pepper. Add the hot, drained beans to the marinade and toss to coat. Set aside to cool.
3. Season and sear the beef: Season the beef fillet all over with salt and pepper. Roughly chop the thyme leaves and sprinkle them over the fillet, rolling the meat to coat it.
4. Sear the beef: Get a heavy frying pan very hot and add a splash of olive oil. Add the beef fillet and fry for only 1 minute, turning it every few seconds to sear and encrust all sides. Remove the meat to a plate to rest for a minute.
5. Slice and serve: With a very sharp knife, thinly slice the seared fillet. Lay each slice on a board and flatten it further by pressing down with the side of a large knife. Arrange two or three slices on each plate, season lightly again, and top with a pile of the marinated beans. Drizzle with any remaining marinade and a little extra olive oil.

Recipe Tips

• How to get the thinnest slices of beef? A very sharp knife is essential. For even easier slicing, you can wrap the seared and cooled beef fillet tightly in cling film and place it in the freezer for 15-20 minutes to firm up before slicing.
• What’s the best beef for carpaccio? A high-quality, very fresh beef fillet (or tenderloin) is the best choice for its tenderness and lean texture.
• Can I make the bean salad ahead of time? Yes, the marinated bean salad can be made a few hours in advance and stored at room temperature. The flavors will have even more time to meld.
• What if I don’t like raw beef? This recipe quickly sears the outside of the beef, leaving the inside rare. If you prefer it more cooked, you can sear the fillet for a little longer, about 2 minutes total, before slicing.

What To Serve With Beef Carpaccio

This elegant dish is a perfect starter or light lunch and pairs wonderfully with:

• Shavings of high-quality Parmesan cheese
• Toasted pine nuts
• Crusty bread or crostini
• A glass of crisp white wine, like Sauvignon Blanc

How To Store Beef Carpaccio

• Refrigerate: This dish is best enjoyed immediately after it’s prepared. Store leftover components separately in airtight containers in the refrigerator for up to 2 days.

Beef Carpaccio Nutrition Facts

• Serving Size: 1 serving
• Calories: 380 kcal
• Fat: 28g
• Carbohydrates: 8g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef & Vegetable Stir-fry Recipe
• Beef & Broccoli Stir-fry Recipe
• Beef & Ale Stew Recipe