* Exported from MasterCook *

CURED BEEF WITH SHREDDED BEANS

Recipe By :Vetta Olive Oil and Australian New Idea
Serving Size : 6 Preparation Time :24:30
Categories : 5-10G Low Carb Meat Beef-Veal
Regional Australian Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g eye fillet of beef -- 1lb
3 tbsp coarsely crushed pepper
1 tbsp fresh thyme (leaves only)
1/4 cup coarse sea salt
1/2 cup splenda
1 tbsp brandy
1/2 cup black olives -- pitted
1/3 cup Extra Virgin Olive Oil
250 g baby green beans -- 8 oz
50 g sun-dried tomatoes -- 2 oz

Remove any sinew from the beef. Mix pepper, thyme, salt and splenda and sprinkle half over a large plate. Lay beef on top, then scatter over the remaining curing mixture. Sprinkle all over with brandy, wrap in foil and marinate for 24-36 hours, turning beef a few times. Remove from curing mixture, scraping off excess, and pat dry with kitchen towels.

While marinating, use a food processor or blender to puree the olives with the olive oil. Trim stalk ends only of the beans, cut them lengthwise in halves and drop into boiling salted water until just tender. Drain and refresh quickly with cold water. Drain again thoroughly and toss with an extra tbsp of the oil and the finely slivered sun-dried tomatoes. Keep warm.

When ready to serve, carve the beef finely into thin slices. Arrange the still-warm beans in the centre of 6 large dinner plates. Top each pile of beans with several curls of beef. Drizzle the beans and beef with the black olive oil.

Serves 6










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Per Serving (excluding unknown items): 377 Calories; 30g Fat (70.4% calories from fat); 18g Protein; 10g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 4587mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Dec. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com






Nutr. Assoc. : 2169 1091 1492 1326 0 0 0 0 3568 0