Special Diet

Beef Carpaccio and Bean Salad

cook 30 mins
Tags: Gluten free
  • 250 g (8 oz) beef fillet
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 tablespoon chopped thyme leaves
  • 1 teaspoon 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
  • 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 the thyme. Wrap in clingfilm and place in the freezer for 20 minutes.
  • Meanwhile, whisk together the remaining oil with the mustard, vinegar and honey to make a dressing.
  • Blanch the green beans for 2–3 minutes in boiling water, then refresh under cold running water. Toss the green beans and cannellini beans in the dressing and leave to stand at room temperature.
  • Unwrap the beef fillet, slice as thinly as possible and arrange on a platter. Spoon over the bean salad, with all the dressing, and garnish with shavings of Parmesan.
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