Rare Beef, Asparagus With Tonnato Sauce

Day 16 of our carbless diet - I had a piece of beef rump that was meant to be turned into another Thai salad (neua yam nam tok, waterfall grilled beef salad) but changed my mind as soon as I saw this recipe by Jill Dupleix. I think I made the right decision as we were both blown away by this wonderful Italian classic. I am pretty sure this will reappear on our dining table quite often throughout the long hot summer.

P.S We are now into the 4th week of our diet and there are plenty more delicious summery meals without carbs that have yet to be posted. 

recipe adapted from Summer Food by Jill Dupleix

oven pre-heated at 180 C

serves 2 as a main or 4 as an entree

you'll need;

500 g of beef rump

100 g of mixed leaves

1 bunch of asparagus, finely sliced

salt and pepper to taste

olive oil

1 tsp of red wine vinegar

1 tsp of capers

chopped parsley

shaved pecorino or parmesan

for the tonnato sauce;

95 g of quality tuna in oil

2 anchovy fillets

1/2 tbs of lemon juice

1.5 tbs of homemade or good quality shop bought mayonnaise

1/2 tbs of horseradish cream

1/2 tbs of capers

50 ml of chicken stock

For the tonnato sauce - whiz all ingredients (except the stock) in a food processor until smooth. Add stock gradually until it feels pourable. Refrigerate until needed.

Slice asparagus finely.

Rub beef with salt, pepper and a little olive oil and brown it all over in a hot pan. Place the pan in the hot oven for 10 minutes. Remove beef and rest for 5 to 10 minutes before slicing.

Slice beef thinly across the grain.

Dress salad greens and shaved asparagus with olive oil, red wine vinegar, pecorino, salt and pepper.

Place roast beef atop some salad, spoon the sauce over the and scatter with capers and chopped parsley. Serve the remaining sauce on the side.