Sweet Talk Recipes

Dinner

Carpaccio of Beef with Asparagus and Tomato Salad

Ingredients (4 servings)

480 g beef tenderloin cut into 4 servings

1.25 ml kosher salt (¼ teaspoon)

480 g thin asparagus, tough ends removed

300 g cherry tomatoes, chopped

fresh basil, chopped (¼ cup)

300 g baby lettuce of your choice

45 ml red wine vinegar (3 Tablespoons)

22.5 ml olive oil (1½ Tablespoons)

15 ml water (1 Tablespoon)

5 ml grained Dijon mustard (1 teaspoon)

freshly ground pepper

Ingredients for Anchovy -Caper Dressing

120 g fat-free ricotta

200 g non fat plain yoghurt (1 cup)

20 ml red wine vinegar (¼ cup)

10 ml capers (2 teaspoon)

10 ml anchovy paste (2 teaspoon)

1 shallot, chopped

2 cloves garlic, chopped

15 g fresh basil leaves (¼ cup)

15 g flat leaf parsley (¼ cup)

freshly ground pepper

How to make it

Carpaccio of beef is usually a raw beef appetizer, but here we cook the meat to as much

or as little as you prefer and serve the dish with a lovely vegetable salad topped with

yoghurt sauce. You will have extra sauce which makes an excellent dip for raw vegetables or a zippy salad dressing.

Preheat oven to bake or light a grill.
Salt and pepper the beef. Bake or grill until cooked to your liking. Set aside for at least 20 minutes.
Cook the asparagus in 2 Tablespoons of water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
Make a vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
Using a food processor with a metal blade, combine the ricotta, yoghurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper until smooth. Refrigerate until ready to serve.
Toss the asparagus with 15 ml (1 Tablespoon) of the vinaigrette. Place on one side of each of 4 large plates. Toss the tomato and chopped basil with 15 ml (1 Tablespoon) of the vinaigrette. Place on the other side of each plate, leaving the centre empty. Toss the lettuce with the remaining vinaigrette and place in the centre between the vegetables.
Slice the beef against the grain into paper-thin slices. Arrange on the plate and drizzle each serving with 30 ml (2 T) of the anchovy-caper sauce. Serve at once.

Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).