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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 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.

SERVES

4

PREPARATION TIME

15 minutes, plus 2 hours freezing time

COOKING TIME

about 4 minutes

ALLERGENS

INGREDIENTS

  • 9oz of veal or beef fillet
  • 2 sprigs lemon thyme
  • Salt and freshly ground black pepper
  • La Española Pure Olive Oil
  • 1 ¾  of 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 Olive Oil flavoured with White Truffle
  • 1oz Manchego or aged Iberico cheese
  • A few fresh lemon thyme leaves

DIRECTIONS

  1. Place the veal or beef fillet on a chopping board and season it 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.
  2. Place a heavy based frying pan over a high heat, when very hot, add the 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. 
  3. Wrap the fillet tightly in cling film, then freeze for 2 hours so it becomes firm enough to thinly slice.
  4. 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. 
  5. To make the dressing, whisk the lemon juice and mustard together in a small bowl, then slowly whisk in the olive oil. Season to taste then stir in the thyme leaves. 
  6. 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. 
  7. 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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