Artichoke Salad with Beef Carpaccio

Seared beef fillet rolled in oregano, thinly sliced and served with a zesty baby artichoke and crispy crouton salad.

Beef Appetiser Gourmet Salad Carpaccio

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

44.6g

per serving

178.2 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

tbsp

White Wine Vinegar

Fruits

piece

Lemon

juice only

GrainsCereals

slice

White Bread

crusts removed, cubed

Meat

300

Beef Fillet

trimmed

NutsSeeds

tsp

Oregano

freshly chopped

tbsp

Flat leaf Parsley

roughly chopped

tbsp

Pine Nut

toasted

OilsFats

tbsp

Olive Oil

for searing beef

tbsp

Extra Virgin Olive Oil

for drizzling

tbsp

Olive Oil

for frying bread

Vegetables

piece

Baby Violet Artichokes

trimmed

250

Jerusalem Artichoke

peeled

Method

Thinly slice all artichokes and submerge them in water with half the lemon juice.

Slice the chilled beef thinly, arrange on plates with the salad, and finish with oil and seasoning.

Drain artichokes and toss with parsley, pine nuts, dressing, and croutons.

Coat the beef in chopped oregano, wrap tightly in cling film, and freeze for one hour until firm.

Fry bread cubes in olive oil for 3-4 minutes until golden and drain on paper.

Season the beef fillet with salt and pepper and sear in a hot frying pan with olive oil for 2-3 minutes.

Whisk mustard, vinegar, remaining lemon juice, and extra virgin olive oil to make the dressing.