Veal carpaccio with broad beans and truffle olive oil

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!