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Beef Carpaccio & Bean Salad

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

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.

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