Beef Carpaccio & Bean Salad

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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

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.