Seared beef carpaccio with ricotta, litchis and asparagus

Seared beef carpaccio with ricotta, litchis and asparagus
0 / 5 Rate This Recipe

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious
  • 25 minutes, plus 3 hours freezing time
  • 4 to 5 minutes
  • Steenberg Merlot 2007
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments

Register