Beef carpaccio salad | Jamie Oliver

beef tenderloin

🥗Healthier: venison

💰Cheaper: sirloin

Venison is leaner, while sirloin is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano offers similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is more affordable.

toasted pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are nut-free, while walnuts are less expensive.

Put French style green beans into a pot of boiling water.

Cook the beans for about 4-5 minutes until nicely cooked but not squeaky.

Season the boiling water with salt like you would for pasta.

Season the fillet of beef and the cutting board with black pepper and salt.

Roll the beef with thyme, letting some fall off.

Heat a little olive oil in a pan and sear the beef for 20 seconds to encrust it with thyme, salt, and pepper.

Prepare a dressing by mixing 2 teaspoons of mustard, 1 tablespoon of shallots, 4 tablespoons of extra virgin olive oil, 1.5 tablespoons of vinegar, a pinch of salt, and pepper.

Add chopped parsley to the dressing and stir it well.

Slice the carpaccio thinly without wrecking its shape, aiming for the thickness of two beer mats.

Let the excess water from the beans fall into the dressing to cool them down.

Arrange the beans in a natural pile and drizzle the dressing around them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens