Right, so what I'm gonna do now is I'm going to make a beautiful green bean salad
I'm using the French style beans. Just look at these colors: the green, the yellow, the black.
You can do it with the straight green ones if you want.I'm going to put them into a pot of
really fast boiling water and, you know, if you've got a nice lid on there it will probably take about four
five minutes to cook until, again, they're not squeaky but they're nicely cooked. I wanna season that water
nicely
just like pasta really
it's going to start taking in some of that flavor
so you don't want it to be just straight water. I've got a fillet of beef here - fillet in my belief is the only cut to use with this carpaccio.
So, what I want to do is just season
the meat and the board with a little pepper, I want to get some salt
on and around the beef and then I've got some thyme here,
then just roll it up like that
some will fall off it's not the end of the world. Now once you've done that all I need is
a little bit of olive oil in a pan.
I want to just sort of sear this meat for
twenty seconds. It's not about cooking the meat.
It's about sort of encrusting that beautiful thyme and salt and pepper
into the outside of that meat.
That is enough.
And I'll put that here.
I want to make a lovely, sort of French style, dressing. So I'll get a good old
couple of teaspoons
of mustard
shallot
and there's no place for any chunky bits of onion in this salad at all. So about
a tablespoon worth of shallots for about four people
about four tablespoons of extra virgin olive oil, some nice vinegar - about a tablespoon and a half,
pinch of salt, pepper.
I want to herb it up a bit, parsley is pretty damned good.
Get thatinto your dressing.
Give it a stir.
Lovely.
Good, nice flavors. Now
look at the lovely color
absolutely delicious.
With a little bit of excess water
you can let them fall in the dressing
let those cool down and then with this carpaccio slice it
kind of as thin as you without wrecking the shape of it and I use the sort of
the base of the knife, like that,use the back of the knife. Can you see what I'm doing to rub it?
Now all of a sudden it's about
the thickness of two beer mats and you know
it's kind of straggly and it's just sort of holding on to itself
and that is really cool like that.
Get yourself a nice
load of your beans, just let them fall in sort of a natural pile
get yourself a nice little bit of this beautiful dressing
and put that around the beans
because that is just absolutely top stuff
and then it's finished.