Jamie Oliver Beef Carpaccio with Marinated Bean Salad

This Jamie Oliver Beef Carpaccio with Marinated Bean Salad is a tender and flavorful recipe, which uses beef fillet and green beans. It’s a no-fuss take on the classic, ready in about 30 minutes.

Jamie Oliver Beef Carpaccio with Marinated Bean Salad

This Jamie Oliver Beef Carpaccio with Marinated Bean Salad is a tender and flavorful recipe, which uses beef fillet and green beans. It’s a no-fuss take on the classic, ready in about 30 minutes.

Jamie Oliver Beef Carpaccio with Marinated Bean Salad Ingredients

• 250g green or mixed beans, topped but not tailed
• 1 x 500g piece of beef fillet
• A few sprigs of fresh thyme
• Olive oil

Marinade

• 2 small shallots or ½ a small red onion, finely chopped
• A handful of fresh soft herbs (chervil, parsley, yellow inner celery, tarragon), chopped
• 1 teaspoon Dijon mustard
• 1½ tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil

How To Make Jamie Oliver Beef Carpaccio with Marinated Bean Salad

1. Cook the beans: Bring a large pot of salted water to a boil. Add the beans and cook for about 5 minutes. Drain well.
2. Make the marinade: Mix the chopped shallot or onion with herbs, mustard, vinegar, and extra virgin olive oil. Season to taste. Toss the hot beans in the marinade and let them sit to absorb flavor.
3. Prep the beef: Season the beef fillet with salt and pepper. Strip and chop thyme leaves. Roll the fillet in the chopped thyme and seasonings.
4. Sear the beef: Heat a heavy frying pan with a splash of oil. Sear the beef for 1 minute, turning every few seconds to crust the edges. Remove and rest for a minute.
5. Slice and flatten: Slice the beef thinly. Lay each slice on a board and press with the side of a knife to flatten.
6. Assemble and serve: Lay 2–3 slices on each plate. Top with the marinated beans, spoon over extra marinade, sprinkle herbs, and drizzle with extra virgin olive oil.

Recipe Tips

• What cut of beef works best? Use a quality beef fillet for the best tenderness and flavor.
• Can I use just green beans? Yes, though a mix of green and yellow beans adds texture and color.
• Do I have to sear the beef? No, traditional carpaccio is raw, but searing adds flavor and texture.
• How thin should I slice the beef? Slice as thin as possible, then press gently to flatten.
• Can I prepare it in advance? You can marinate the beans ahead, but slice the beef fresh for best texture.

What To Serve With Beef Carpaccio

This light dish pairs well with fresh and crisp sides:

• Crusty bread or crostini
• Arugula salad with lemon vinaigrette
• Roasted baby potatoes
• Sparkling water or a chilled white wine

How To Store Beef Carpaccio

Refrigerate: Store leftover bean salad in the fridge for up to 2 days. Keep seared beef covered at room temp for a few hours or refrigerated if storing longer.
Freeze: Not recommended as texture of beef and beans may change.

Beef Carpaccio Nutrition Facts

Calories: 241 kcal

Fat: 13g

Saturates: 5.2g

Sugars: 2.3g

Salt: 0.8g

Protein: 27.7g

Carbohydrates: 3.4g

Fibre: 1.7g

FAQs

Is beef carpaccio raw or cooked?
Traditionally it’s raw, but this version is lightly seared for flavor and texture.

What herbs can I substitute?
Use parsley, basil, or chives if chervil or tarragon aren’t available.

How do I get the beef slices really thin?
Use a sharp knife and flatten with the side of the blade. You can also chill the beef slightly before slicing.

Can I serve this as a main dish?
It works best as a starter or light lunch, but can be a main with added bread or potatoes.

Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free.