- 500 g beef fillet
- 2 T olive oil
- Sea salt and freshly ground black pepper
- 250 g fresh ricotta
- 150 g asparagus spears, shaved
- 2 cups peeled and halved litchis
- Olive oil, for drizzling
Rub the fillet with olive oil and season to taste. In a pan over a high heat, quickly seal on each side, then allow to cool.
Tightly wrap the fillet in clingfilm and roll into a cylindrical shape. Freeze for approximately 3 hours.
Once frozen, remove from the freezer and, using a very sharp knife, slice thinly. Pile the beef slivers onto a plate and top with soft ricotta, shavings of asparagus and halved litchis. Drizzle with olive oil and lemon juice and season to taste.
Cook’s note: To maintain a circular shape, leave the clingfilm on when slicing the frozen fillet, then remove from each sliver after slicing.
Per serving: 1802.3 kJ, 32.2 g protein, 24.8 g fat, 20.8 carbs