Beef Carpaccio Salad With Crispy Croutons
4 people
10 minutes
10 minutes
Ingredients
- 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
Method
-
Preheat the oven to 200°C/400°F/gas mark 6.
-
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. -
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. -
To make the sauce, combine the anchovies and mayonnaise in a small bowl.
-
Using your sharpest knife, slice the beef as thinly as possible. It should be nearly translucent.
-
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.
