Beef ballotine stuffed with Porcini and Green apples
- Preparation: 30 min
- Cooking: 10 min
- Portions: 4
300 g Beef carpaccio
150 g Fresh and firm minced Porcini
1 Green apple sliced in matchsticks
1/2 minced red onion
Few basil leaves
12 smoked almonds
100ml olive oil
30 ml lemon juice
1 tbsp. mustard
1 tbsp. honey
salt/pepper to taste
Mix the ingredients for the dressing and set aside.
Combine two slices of carpaccio to make a lager surface.
Over the meat, lay the porcini, apple, onion and basil leaves. Saison. Roll it up. Repeat 6-8 times
Heat a skillet with olive oil and fry the rolls golden brown but try to keep the meat a bit rare. The porcini will not be thoroughly cooked but this is the trick. We want to keep the apple and porcini Crisp.
Serve with sprouts, croutons and smoked almonds. Add dressing.