Just in time for the last of the really good green beans, this wonderful beef carpaccio recipe from that lovable Brit Jamie Oliver. The step about smashing the beef as you slice it makes the dish--it's like sushi with steak!
For the recipe, read on.
Beef Carpaccio with Marinated Bean Salad by Jamie Oliver
- sea salt and freshly ground black pepper
- 250g green or mixed beans, topped but not tailed
- 1 x 500g piece of beef fillet
- a few sprigs of fresh thyme
- olive oil
for the marinade
- 2 small shallots or ½ a small red onion, peeled and very finely chopped
- a handful of fresh soft herbs (chervil, parsley, yellow inner celery, tarragon), leaves picked and chopped
- 1 teaspoon Dijon mustard
- 1½ tablespoons white wine vinegar
- extra virgin olive oil
Bring a large pot of salted water to the boil. Drop in the beans and cook for about 5 minutes. When perfectly done, drain them in a colander.
To make the marinade, mix the chopped shallot or onion in a bowl with the herbs, mustard, vinegar and 4 tablespoons of extra virgin olive oil. Season with salt and pepper to taste, then add the hot cooked beans and toss. Put to one side to allow the beans to cool down and take on all the fantastic flavours.
Place the beef fillet on a chopping board and season it all over with salt and pepper. Run the thyme sprigs under hot water for a few seconds – this will help to release their fragrant oils. Strip the leaves from the stalks and chop them up roughly. Sprinkle the thyme over the fillet, then roll the meat around the chopping board so that any excess seasoning and herbs stick to it.
Get a heavy frying pan very hot and add a splash of oil, followed by the beef fillet. Fry for 1 minute only, turning it every few seconds to sear and encrust all the lovely flavourings on to it. Take the meat out of the frying pan and put it on to a plate to rest for a minute. (Once seared, you can serve straight away or you can keep the meat covered on a plate until needed. I prefer not to keep it in the fridge.)
Using a sharp knife, now slice the seared fillet this thick: ——. Lay each slice on a board and flatten as much as you can by pressing down on them with the side of a chopping knife – it works a treat. Lay two or three slices out flat on each plate. Season again lightly and place a pile of beans on top, spooning over some of the marinade. Sprinkle over any leftover herb leaves and drizzle with some good extra virgin olive oil.
