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Artichoke salad with beef carpaccio

Artichoke salad with beef carpaccio — a community recipe on Potlikkr.

Ingredients

• 1.0 tbsp Olive Oil
• 2.0 tbsp White Wine Vinegar
• 6.0 tbsp Extra Virgin Olive Oil
• 2.0 tbsp Olive Oil

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Method (preview)

1. 1

   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.

2. 2

   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.