LC Gourmet Dinner

This meal recipe was in Local New Zealand Gourmet Direct Food Newsletter. Not listed as Low
Carb, but it is and very tasty and quick and easy to prepare and not too high in carbs, less
than 10 per meal..

GRILLED BEEF FILLET WITH BLUE CHEESE CRACKERS AND BEETROOT TAPENADE

Beetroot Tapenade

Olive Oil
2-3 finely chopped garlic cloves
125 g canned beetroot diced (I used fresh and cooked whole then diced)
1 large onion diced
1/4 cup red wine
3 teaspoons red wine vinegar

Blue Cheese Wrappers

12 Squares of Won Ton Wrappers (cut round with cookie cutter if you want to)
100 grams of Blue Cheese

Beef

4 x 150 g Eye fillet steaks (nice and thick)
salt & Pepper
3/4 cup red wine
1 teaspoon tomato paste

To make the beetroot tapenade, sauté garlic and onion in a little olive oil, add beetroot,
wine and vinegar and gentle simmer until no liquid left Take from heat and cool. Note
fresh beetroot are tastier and easy to do. Pressure cook whole for 15 minutes (or boil on
stove for about an hour) and then cool under cold water and rub the skins off and then dice.

Place a slice of blue cheese on each won ton wrapper and bake in a hot oven until crisp
(about 10 - 15 minutes). Keep warm.

Preheat oven to 200 Deg C and then sear steaks on each side in an oven proof pan and then
put in the oven for 15 minutes. Take out and keep the steaks warm and add red wine to the
pan and the tomato paste and mix until smooth. Keep warm.

To serve, cut each steak into two pieces through the middle and stack between three blue
cheese crackers. Top with beetroot and spoon the sauce around them. Garnish with diced
fresh cherry tomatoes and parsley/fresh herbs and basil.