a bloody beginning

Not actually bloody but definitely raw. I’ve been wanting to try this carpaccio recipe ever since I got Jamie at Home for Christmas. It is a pure protein delight, and the beans are delicious.



  • 1 lb beef tenderloin
  • 500 g green beans
  • sea salt and freshly ground black pepper
  • smallish handful thyme sprigs
  • extra virgin olive oil

for the marinade:

  • 1 small red onion, peeled and finely chopped
  • big handful fresh soft herbs (chevril, parsley, inner yellow celery, tarragon) leaves picked and chopped (I used tarragon and celery)
  • 2 tsp Dijon mustard
  • 3 tbsp white wine vinegar
  • extra virgin olive oil
  • sea salt and freshly ground black pepper


Steam the beans. While beans are cooking prepare marinade. When (and not if because this was a total success), I make this again, I will use lemon juice for acid instead of vinegar because I think its fresher/nicer. It was my first time using inner celery leaves for flavour and it was delicious. Once beans are cooked (careful not to over-do and get limpies), toss in marinade and put to one side to allow beans to cool and take on flavour.

Place beef on cutting board and season generously with salt and pepper. Strip leaves from thyme sprigs, chop roughly and sprinkle over beef.

Get a heavy frying pan seriously hot and add a splash of olive oil. Put meat in pan and turn every few seconds to sear and encrust flavourings on to it. Turn it around just until all sides are seared. Put the beat back on the board and let it rest for at least 1 min.

Use a big sharp knife to cut the beef as thinly as you can. Don’t worry if you can’t get the slices super thin, you can lay the slices out and use the side of the knife to flatten them further (works surprisingly well).

Lay slices on plates, place beans on top being sure to spoon over extra marinade. Dress with some good quality olive oil, feel proud and enjoy.




4 responses to “a bloody beginning

  1. Well done, Leslie!

  2. i’m glad to be the beneficiary of this here blog!

  3. Stephanie Doveton

    Sounds wonderful, PLEASE make it for me next time I am in town.

  4. Looks good, but I am going to need some more posts. Something worthy of a TAC potluck 😉

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