By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
199 cal · 30 min
Beef Carpaccio with Marinated Bean Salad
Recipe GLPRf2e4320b4df95a
Tender slices of seared beef fillet paired with a vibrant marinated green bean salad. The beef is quickly seared to develop a flavorful crust, then sliced thin and arranged on the plate with herbaceous beans tossed in a mustard-vinegar dressing. A rustic, elegant dish that showcases quality beef and fresh seasonal vegetables.
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Ingredients
500 g beef fillet, center cut
250 g fresh green beans, topped and tailed
Sea salt
Freshly ground black pepper
2 small shallots, peeled and very finely chopped
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
5 tablespoons extra virgin olive oil, divided
1 tablespoon regular olive oil for searing
4-5 sprigs fresh thyme
2 tablespoons fresh chopped herbs (chervil, parsley, tarragon)
Directions
Bring a large pot of salted water to a boil. Add the prepared green beans and cook for approximately 5 minutes until just tender. Drain thoroughly in a colander and set aside.
In a bowl, combine the finely chopped shallots, Dijon mustard, white wine vinegar, and 4 tablespoons of extra virgin olive oil. Whisk to combine. Season with salt and pepper to taste.
Add the warm cooked beans to the marinade and toss gently to coat. Allow the beans to cool to room temperature while absorbing the flavors of the dressing.
Pat the beef fillet dry and season generously all over with salt and pepper. Rinse the thyme sprigs under hot water for a few seconds to release their essential oils. Strip the leaves from the stems and chop roughly. Sprinkle the thyme over the fillet and roll it on the chopping board so the seasoning and herbs adhere to all sides.
Heat a heavy-bottomed frying pan over high heat until very hot. Add the olive oil for searing. Carefully place the beef fillet in the pan and sear for exactly 1 minute, turning it every few seconds to brown and crust all sides evenly. Remove the seared fillet to a plate to rest for 1 minute. The interior will remain raw.
Using a sharp knife, slice the seared beef fillet as thinly as possible. Place each slice on a cutting board and gently press down with the side of a knife blade to flatten slightly without tearing.
Arrange 2 to 3 flattened beef slices on each serving plate. Season lightly with salt and pepper. Top with a portion of the marinated beans and drizzle with some of the marinade. Sprinkle the fresh chopped herbs over the top and finish with a drizzle of extra virgin olive oil.
Comments
Beef carpaccio demands a high-quality beef fillet sliced paper-thin, which means a special trip to a butcher counter or specialty grocer beyond standard Harris Teeter or Food Lion — this is not a weeknight chopper's dish. The ingredient list is otherwise common and available at any Charlotte chain, but the cost per serving lands around $6 to $8 when you factor in quality fillet at $18 to $24 per pound. The stated 30 minutes is honest if your butcher does the slicing; if you're doing it yourself with a very sharp knife or mandoline, budget an extra 15 minutes and real care not to slip. This is a same-night dish with no reheating — best eaten fresh, within an hour of assembly — and it demands plating attention, not a casual family supper. It suits a dinner party or a careful meal, not a fussy-averse weeknight, and works well for a smaller crowd despite the eight-serving yield.
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