Veal carpaccio with broad beans and truffle olive oil
This delicious starter dish is destined to impress your family and guests alike. Thinly sliced layers of velvety veal on a bed of sweet broad beans, drizzled with a La Española Extra Virgin Olive Oil Mild Flavour dressing and topped with salty cheese.
Serves
4Preparation time
15 minutes, plus 2 hours freezing timeCooking time
about 4 minutesAllergens
Ingredients
- 250g veal or beef fillet
- 2 sprigs lemon thyme
- Salt and freshly ground black pepper
- La Española Mild & Light Olive Oil
- 350g baby podded broad beans, fresh or frozen
For the dressing:
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tsp freshly chopped lemon thyme leaves
- 4 tbsp La Española Extra Virgin Olive Oil Mild Flavour
- 25g Manchego or aged Ibérico cheese
- A few fresh lemon thyme leaves
Directions
- Place the veal or beef fillet on a chopping board and season all over with salt and freshly ground black pepper.
- Run the thyme sprigs under hot water for a few seconds – this will help to release their fragrant oils. Remove 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.
- Place a heavy based frying pan over a high heat, and when very hot, add La Española Mild & Light Olive Oil, followed by the fillet. Fry for 1 minute only, turning it every few seconds to sear. Remove the meat from the frying pan and put it aside to rest and cool.
- Wrap the fillet tightly in cling wrap, then freeze for 2 hours so it becomes firm enough to thinly slice.
- Meanwhile, place the beans in a pan of boiling water and cook for 3 minutes. Drain and blanch in cold water, then pop the bright green beans out of their skins.
- To make the dressing, whisk the lemon juice and mustard together in a small bowl, then slowly whisk in the La Española Extra Virgin Olive Oil Mild Flavourl. Season to taste then stir in the thyme leaves.
- Remove the cling film from the meat and thinly slice. Divide the slices between 6 plates or 1 large platter. Spoon over the beans and drizzle the dressing all over.
- Using a vegetable peeler, shave the cheese over the plates, then scatter over a few thyme leaves and serve immediately. Enjoy!