Beef Carpaccio with Marinated Bean Salad (serves 4)

Carpaccio is a dish of traditionally thinly sliced raw meat, and more often than not served as an appetiser. This very easy beef Carpaccio recipe celebrates good beef and can be used as a starter or simply as delectable hors d’oeuvres.

Ingredients:

salt and black pepper
250g green beans
500g beef fillet
few sprigs of fresh thyme
olive oil
½ a small red onion, peeled and very finely chopped
handful of soft fresh herb leaves picked and chopped
1 tsp Dijon mustard
1½ tbsp white wine vinegar
extra virgin olive oil

Method:

1. Bring a large pot of salted water to the boil.
2. Drop in the beans and cook for about five minutes.
3. Drain once cooked.
4. To make the marinade, mix the chopped onion in a bowl with the herbs, mustard, vinegar and four tablespoons of extra virgin olive oil.
5. Season with salt and pepper to taste, then add the hot cooked beans and toss.
6. Put the mixture to one side and allow to cool.
7. Season the fillet all over with salt and pepper.
8. Strip the leaves from the thyme and chop them up roughly.
9. Sprinkle the thyme over the fillet.
10. Heat a heavy frying pan, add a splash of oil and make sure the oil is hot before frying the beef fillet for one minute only, turning it every few seconds to sear it.
11. Take the meat out of the frying pan and put it on to a plate to rest.
12. Using a sharp knife, slice the seared fillet as thin as possible. Lay two or three slices on a plate and season again.
13. Place some of the beans on top, spooning over some of the marinade.
14. Drizzle with some extra virgin olive oil.