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

    Few croutons

    Dressing : 

    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.


Related products available at Mycoboutique