Starters & Light meals

Seared beef carpaccio with ricotta, litchis and asparagus

25 minutes, plus 3 hours freezing time
4 to 5 minutes
Wine/Spirit Pairing
Steenberg Merlot 2007

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  • 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

Abigail Donnelly

Recipe by: Abigail Donnelly

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.

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