Apple and Seared Beef Carpaccio Salad

A fresh and vibrant beef fillet and apple salad, perfect for a quick summer lunch.

Apple and Seared Beef Carpaccio Salad

Recipe

Preparation: 13 minutes
Cooking: 2 minutes
Ready in: 15 minutes
Variations: Substitute beef fillet with sirloin or rump steak.
Servings: 2 to 4

Tips: This crisp summer salad can be served as a starter or a light meal.

INGREDIENTS

500g piece of beef fillet

2 granny smith (green) apples, thinly sliced and seeds removed

1 fennel bulb, thinly sliced

4 red salad onions, thinly sliced lengthways

Parmesan cheese, freshly grated

Olive oil

1 lemon, halved

Salt and freshly ground black pepper

Fennel leaves, for garnish

METHOD:

1. Rub the fillet with olive oil and season with salt and freshly ground black pepper.

2. Heat a large frying pan over a high heat and evenly brown the beef for 1 minute on each side. Sear the ends for only a few seconds to seal in the juices. It should be rare on the inside.

3. Remove from the pan and allow the fillet to rest on a chopping board for 5 minutes whilst you prepare the salad ingredients.

4. Using a sharp knife, thinly slice the fillet and plate individual salads by alternating beef slivers and apple rounds to create layered stacks.

5. Top with the fennel slices, red salad onions and freshly grated Parmesan cheese.

6. Drizzle olive oil and a squeeze of lemon juice over the top of each salad, season with salt and freshly ground pepper and garnish with a few fennel leaves.

Recipe developed and styled for Karan Beef's Beef Easy app.

Food photography by James Strack.

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