Veal carpaccio with broad beans and truffle olive oil
Exquisite Veal Carpaccio Recipe with White Truffle Oil and Beans
This delicious starter dish is destined to impress your guests on any occasion! Thinly sliced layers of velvety veal on a bed of sweet broad beans, drizzled with a rich white truffle infused La Española Olive Oil dressing and topped with salty cheese.4
15 minutes, plus 2 hours freezing time
Ingredients
- 250g veal or beef fillet
- 2 sprigs lemon thyme
- Salt and freshly ground black pepper
- La Española Olive Oil
- 340g baby broad beans, podded (fresh or frozen)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tsp freshly chopped lemon thyme leaves
- 4 tbsp La Española Olive Oil Flavoured with White Truffle
- 30g Manchego or aged Ibérico cheese
- A few fresh lemon thyme leaves
For the dressing:
preparation
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1.
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 to help release their oils. Strip the leaves from the stalks and roughly chop them. Sprinkle the thyme over the fillet, then roll the meat on the board so the seasoning and herbs coat it evenly.
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2.
Heat a heavy-based frying pan over a high heat. Once very hot, add a little olive oil, followed by the fillet. Sear for about 1 minute in total, turning every few seconds to colour all sides. Remove from the pan and set aside to cool and rest.
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3.
Wrap the fillet tightly in cling film and freeze for around 2 hours, until firm enough to slice thinly.
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4.
Meanwhile, cook the broad beans in a pan of boiling water for 3 minutes. Drain, refresh under cold water, then slip the bright green beans from their skins.
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5.
To make the dressing, whisk the lemon juice and mustard together in a small bowl. Gradually whisk in the olive oil until combined. Season to taste, then stir through the thyme leaves.
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6.
Remove the cling film and slice the meat as thinly as possible. Arrange over 6 plates or one large serving platter. Spoon over the beans and drizzle with the dressing.
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7.
Using a vegetable peeler, shave the cheese over the top. Finish with a few thyme leaves and serve straight away.