Apple and Seared Beef Carpaccio Salad

  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.


  • 500 g 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
General Info
Prep: 13 min
Cooking: 2 min
Ready In: 15 min
Servings: 2 - 4 people
Tips & Tricks

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