Beef carpaccio with cannellini beans and celery
5 min·Italian
Beef carpaccio with cannellini beans and celery
Ingredients
Beef
- 600g piece centre-cut beef eye fillet, trimmed
- 1 tbsp extra virgin olive oil
Beans & Cheese
- 400g can cannellini beans, rinsed, drained
- 125g buffalo mozzarella or bocconcini, torn
Celery
- 1/2 bunch celery, thinly sliced, pale inner leaves reserved
Salsa verde
- 1 cup flat-leaf parsley leaves
- 1 cup basil leaves
- 1/2 cup mint leaves
- 1 garlic clove, crushed
- 1 tbsp salted capers, rinsed, drained
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Instructions
3 steps
- 1
Rub the beef with oil and season. Place a frypan over medium heat and cook the beef, turning, for 5 minutes or until browned but still rare in the centre. Set aside to cool completely.
5 min - 2
For the salsa verde, place all the ingredients in a food processor and whiz to a puree, adding a little water if needed to reach the desired consistency.
- 3
Very thinly slice the beef and flatten each slice lightly with a rolling pin. Divide the beef among 4 plates and top with the cannellini beans, mozzarella, sliced celery and celery leaves. Season well, then spoon over the salsa verde to serve.
Progress
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