Italian Beef Carpaccio with Cannellini Bean Salad
Delicate slices of beef fillet served with crisp green beans, creamy cannellini beans and red onion in a balsamic, Dijon mustard and honey dressing. Parmesan shavings and fresh thyme complete this fresh Italian-inspired salad.
Equipment
- chopping board,
- Knife
- Saucepan
- Whisk
Ingredients
- ½ tablespoon balsamic vinegar
- 250 g beef fillet
- 400 g cannellini beans canned, rinsed and drained
- ½ teaspoon clear honey
- 1 teaspoon Dijon mustard gluten-free
- 3 tablespoons extra virgin olive oil
- 125 g green beans trimmed
- 25 g Parmesan cheese shaved, for garnish
- 1 teaspoon pepper
- 1 small red onion thinly sliced
- 1 tablespoon thyme leaves chopped
Instructions
- Place the beef fillet on a chopping board and rub with 1 tablespoon of the olive oil, the pepper and thyme.
- Wrap the beef and place it in the freezer for 20 minutes to firm it slightly for slicing.
- Meanwhile, whisk the remaining 2 tablespoons olive oil with the Dijon mustard, balsamic vinegar and honey.
- Blanch the green beans in boiling water for 2 to 3 minutes, then refresh immediately under cold running water and drain thoroughly.
- Toss the green beans, cannellini beans and red onion with the dressing and leave to stand at room temperature.
- Unwrap the beef and slice it as thinly as possible.
- Arrange the beef slices on four serving plates.
- Spoon the dressed bean salad and remaining dressing over the beef.
- Garnish with Parmesan shavings and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the Italian Beef Carpaccio with Cannellini Bean Salad immediately after arranging the thinly sliced beef on the plates. The combination of Beef and cannellini beans makes it substantial enough for a light Lunch or Main Course. Smaller portions also work well as an Appetizer.Recipe Notes
The 20 minutes in the freezer firms the beef without freezing it completely, making it easier to cut into the very thin slices needed for carpaccio. Use a very sharp knife and slice the beef as evenly as possible. Blanch the green beans for only 2 to 3 minutes and immediately refresh them under cold running water. This stops the cooking process and helps preserve their fresh colour and slightly crisp texture.Variations
The original recipe also suggests a nutty beef and bean variation. Rub 450 g rump steak with olive oil and pepper, then fry for 1 to 2 minutes on each side. Serve with lamb's lettuce, cooked beetroot, spring onions, butter beans, baby plum tomatoes and toasted cashews. A dressing of extra virgin olive oil, balsamic vinegar, garlic, brown sugar, gluten-free wholegrain mustard and chopped peanuts completes the variation. This version contains nuts and has approximately 460 calories per serving.Storage Advice
This Salad is best assembled immediately before serving. Keep the beef properly refrigerated and store the prepared bean mixture separately in an airtight container. Because carpaccio uses raw beef, do not leave the finished dish standing at room temperature unnecessarily.Wine Advice
A light Pinot Noir pairs particularly well with the delicate beef, Parmesan and balsamic dressing. A fresh Sauvignon Blanc provides a lighter alternative and complements the green beans, Dijon mustard and thyme.Nutrition values
Serving: 230 gr | Calories: 325 kcal | koolhydraten: 18 g | Eiwitten: 25 g | Vet: 18 g | Verzadigd vet: 5 g | Natrium: 280 mg | Suiker: 4 g