Beef Carpaccio

Ingredients

• 200g lean beef fillet
• 1 tsp sea salt
• pinch coarse-ground black pepper
• 2 cloves garlic, finely chopped
• 200ml red wine
• 100ml fresh orange juice
• 200g fresh asparagus
• 80g reduced-fat mozzarella cheese
• 2 beef tomatoes, sliced
• chives to serve

Cooking Instructions

1. 1 Trim any fat from the meat with a sharp knife and place in a small cereal bowl, so the marinade will cover it completely. Rub the meat with salt and black pepper to coat.
2. 2 Sprinkle with garlic and combine the wine and orange juice before pouring over. Cover with food wrap and refrigerate overnight.
3. 3 Snap the stems from the asparagus at the lowest point and blanch together in a pan of boiling water for 2-3 minutes until just cooked, then strain and rinse in cold water.
4. 4 Slice the mozzarella and arrange on serving plates with the tomato slices and blanched asparagus. Remove the meat from the marinade and slice, using a sharp knife, placing the slices on to a chopping board.
5. 5 Cover the board with 2 sheets of clear food wrap then roll into thin slices using a rolling pin. Using a palette knife, carefully lift the beef slices from the board and arrange on top of the salad plate.
6. Drizzle with some of the marinade and serve with fresh chives.

Tips

Roll the beef under food wrap to achieve extra-thin slices