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Beef carpaccio

22 June 2020

Ingredients (4 servings):

  • 480 g beef tenderloin cut into 4 servings (1 lb)
  • 1.25 ml kosher salt (1/4 t)
  • 480 g thin asparagus, tough ends removed (1 lb)
  • 300 g plum tomatoes, chopped
  • 15 g fresh basil, chopped (1/4 c)
  • 300 g baby lettuce of your choice(1/4 c)
  • 45 ml red wine vinegar (3 T)
  • 22.5 ml olive oil (1 1/2 T)
  • 15 ml water (1 T)
  • 5 ml grained Dijon mustard (1 t) freshly ground black pepper

Anchovy-caper sauce

  • 120 g fat-free ricotta (1/2 c)
  • 200 g non-fat plain yogurt (1 c)
  • 20 ml red wine vinegar (1/4 c)
  • 10 ml capers (2 t)
  • 10 ml anchovy paste (2 t)
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 15 g fresh basil leaves (1/4 c)
  • 15 g flat leaf parsley (1/4 c)
  • freshly ground black pepper

How to make it:

  1. Preheat oven or light a grill.
  2. Salt and pepper the beef. Broil or grill until cooked to your liking. Cover loosely with aluminum foil and set aside for at least 20 minutes.
  3. Microwave the asparagus in 30 ml (2 T) water for 3 to 4 minutes, or until just tender. Place in ice water to prevent overcooking. Drain and place in bowl. Add the chopped tomato and basil.
  4. Make a vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
  5. Make the anchovy-caper sauce. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, basil, parsley and pepper until smooth. Refrigerate until ready to serve.
  6. Toss the asparagus with 15 ml (1 T) of the vinaigrette. Place on one side of each of four large plates. Toss the tomato and chopped basil with 15 ml (1 T) of the vinaigrette. Place on the other side of each plate, leaving the center empty. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
  7. 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.

Beef carpaccio is usually a raw beef appetizer, but this recipe calls for cooking the meat to your preference and serving the dish with a lovely vegetable salad topped with yogurt sauce. The extra sauce makes an excellent dip for raw vegetables or a zippy salad dressing

Nutritional values per serving:

  • Calories 362 kcal
  • Protein 36 g
  • Fat 16 g
  • Carbohydrates 17 g
  • Fiber 4 g
  • Cholesterol 76 mg
  • Sodium 795 mg

The views expressed in the Accu-Chek blog are not necessarily those of Roche Diabetes Care Limited or our publishers. The content is provided for general information only. It is not intended to amount to advice on which you should rely - you must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content. Although we make reasonable efforts to ensure that the content is up to date, we make no representations, warranties or guarantees, whether express or implied, that the content is accurate, complete or up-to-date.

Source:

Recipe provided by OnTrack Diabetes, a leading resource for practical tips on managing diabetes: www.ontrackdiabetes.com