Beef Carpaccio Salad With Crispy Croutons

BeefCarSalad BeefCarSalad
4 people 10 minutes 10 minutes


  • 4 - Anchovies
  • 4 - Cherry Tomatoes Quartered
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 1 tbsp SuperValu Olive Oil
  • 150 g SuperValu Parmesan Cheese Shavings Shavings
  • 350 g SuperValu Quality Irish Beef Fillet Steaks
  • 250 g SuperValu Rocket Leaves

For the Croutons

  • 1 - SuperValu Fresh Demi Baguette
  • 2 tbsp SuperValu Olive Oil

For the Sauce

  • 3 - Anchovies Chopped
  • 2 tbsp Mayonnaise


  1. Preheat the oven to 200°C/400°F/gas mark 6.

  2. To make the croutons, cut the bread into 1cm dice. Spread over a large baking tray, drizzle with the
    oil and season with salt and pepper. Bake in the oven for 8 to 10 minutes, turning the croutons a few times
    while they’re cooking so they brown evenly.

  3. Prepare the beef by removing any sinew from the fillet. Season the beef well with salt and pepper.
    Heat the regular olive oil in a pan.When the pan is smoking hot, sear the beef for 1 minute all around.
    Transfer the beef to a plate and set aside to rest.

  4. To make the sauce, combine the anchovies and mayonnaise in a small bowl.

  5. Using your sharpest knife, slice the beef as thinly as possible. It should be nearly translucent.

  6. To serve, place a few slices of carpaccio on a plate and drizzle over some extra virgin olive oil. Add
    some rocket and iceberg lettuce, croutons, tomatoes and Parmesan shavings and top with a whole anchovy. Season with salt and pepper and drizzle with some of the sauce. Serve immediately.

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