Beef carpaccio & bean salad
Ingrediënten
- 250 g 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 green beans trimmed
- 400 g can cannellini beans rinsed and drained
- 1 small red onion thinly sliced
- 25 g Parmesan cheese shavings to garnish
Instructies
- 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.
Notes / Tips / Wine Advice:
For nutty beef & bean salad,
rub 450 g 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 lamb’s lettuce, 2 chopped ready-cooked fresh beetroots, 4 sliced spring onions, a rinsed and drained 400 g 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 gluten-free 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 460Nutritional Information
Calories: 273 kcal
