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Beef carpaccio with cannellini beans and celery

Name: Beef carpaccio with cannellini beans and celery
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 600g piece centre-cut beef eye fillet, trimmed; 1 tablespoon extra virgin olive oil; 400g can cannellini beans, rinsed, drained; 125g buffalo mozzarella or bocconcini, torn; 1/2 bunch celery, thinly sliced, pale inner leaves reserved; 1 cup flat-leaf parsley leaves; 1 cup basil leaves; 1/2 cup mint leaves; 1 garlic clove, crushed; 1 tablespoon salted capers, rinsed, drained; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar

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20m

05m

Beef carpaccio with cannellini beans and celery

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by Jill Dupleix

Food writer

Oct 03, 2015

Salsa verde is a clean, green way to power up lean beef, fresh mozzarella and white beans.

600g piece centre-cut beef eye fillet, trimmed
1 tablespoon extra virgin olive oil
400g can cannellini beans, rinsed, drained
125g buffalo mozzarella or bocconcini, torn
1/2 bunch celery, thinly sliced, pale inner leaves reserved

Salsa verde

1 cup flat-leaf parsley leaves
1 cup basil leaves
1/2 cup mint leaves
1 garlic clove, crushed
1 tablespoon salted capers, rinsed, drained
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar

Method

1.

Rub the beef with oil and season. Place a frypan over medium heat and cook the beef, turning, for 5 minutes or until browned but still rare in the centre. Set aside to cool completely.
2.

For the salsa verde, place all the ingredients in a food processor and whiz to a puree, adding a little water if needed to reach the desired consistency.
3.

Very thinly slice the beef and flatten each slice lightly with a rolling pin. Divide the beef among 4 plates and top with the cannellini beans, mozzarella, sliced celery and celery leaves. Season well, then spoon over the salsa verde to serve.