- 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
- 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.