Ingredients

• 300g/11oz beef fillet
• trimmed
• 1 tbsp olive oil
• 2 tsp chopped fresh oregano
• 1-2 tbsp extra virgin olive oil
• 4-6 baby violet artichokes
• trimmed
• 250g/9oz Jerusalem artichokes
• peeled
• 2 lemons
• juice only
• 2 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 6 tbsp extra virgin olive oil
• 2 tbsp olive oil
• 4 slices white bread
• crusts removed
• cubed
• 4 tbsp flatleaf parsley
• roughly chopped
• 3 tbsp toasted pine nuts

Directions

• For the beef carpaccio
• season the beef fillet with salt and freshly ground black pepper. Heat a frying pan until smoking
• add the olive oil and sear the beef for 2-3 minutes on all sides
• or until golden-brown.
• Remove the beef from the pan and roll in the chopped oregano to coat. Cover in cling film and roll into a barrel shape
• twisting tightly at both ends to seal
• then place into the freezer for one hour
• or until firm.
• For the artichoke salad
• thinly slice the baby violet artichokes and Jerusalem artichokes
• placing them into a bowl of water with half of the lemon juice to prevent them from browning.
• Whisk the mustard
• vinegar and remaining lemon juice together in a small bowl
• then whisk in the extra virgin olive oil until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Heat a frying pan until smoking
• then add the olive oil and fry the bread cubes for 3-4 minutes
• shaking the pan frequently
• until the bread is golden-brown and crisp. Drain on kitchen paper.
• Drain the artichokes and mix in the parsley and pine nuts. Drizzle over the dressing and mix well to coat
• then scatter over the crisp bread cubes.
• To serve
• slice the beef as thinly as possible
• then arrange around the edges of a serving plate. Pile the artichoke salad into the centre of the plate. Drizzle the beef with a little extra virgin olive oil and season
• to taste
• with salt and freshly ground black pepper.