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Veal carpaccio with broad beans and truffle olive oil

Galicia

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

4

Preparation time

15 minutes, plus 2 hours freezing time

Cooking time

about 4 minutes

Allergens

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

  1. Place the veal or beef fillet on a chopping board and season all over with salt and freshly ground black pepper. 
  2. 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. 
  3. Sprinkle the thyme over the fillet, then roll the meat around the chopping board so that any excess seasoning and herbs stick to it.
  4. 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. 
  5. Wrap the fillet tightly in cling wrap, then freeze for 2 hours so it becomes firm enough to thinly slice.
  6. 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. 
  7. 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.
  8. 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. 
  9. Using a vegetable peeler, shave the cheese over the plates, then scatter over a few thyme leaves and serve immediately. Enjoy!

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