Beef Carpaccio & Bean Salad
Preparation time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 250grams beef fillet
- 3tablespoons extra virgin olive oil
- 1teaspoons black pepper
- 1tablespoons chopped thyme leaves
- 1teaspoons Dijon mustard
- 1/2tablespoons balsamic vinegar
- 1/2teaspoons clear honey
- 125grams green beans, trimmed
- 400grams can cannellini beans, rinsed and drained
- 25grams Parmesan cheese shavings (to garnish)
Nutrition per serving
1500kJ / 360Cal
1500 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
22.4grams
Fat
22.0grams
Carbs
15.1grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
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.
Step 2 of 4
Meanwhile, whisk together the remaining oil with the mustard, vinegar and honey to make a dressing.
Step 3 of 4
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.
Step 4 of 4
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.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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