Beef Carpaccio with Fennel, Radishes, and Chanterelles
recipe

A delightful starter combining tender beef, fresh fennel, crisp radishes, and sautéed chanterelles, all drizzled with a zesty lemon aioli. Perfect for special occasions or a weekday dinner.
Preparation Time: 20 minutes
Serving Size: 4

Ingredients:

- 200 g thinly sliced beef fillet
- 1 small fennel bulb
- 4 radishes
- 100 g fresh chanterelles
- 2 tbsp olive oil
- Salt and black pepper to taste
Lemon Aioli:
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 100 ml olive oil
- Salt and pepper to taste

Instructions:

1. Prepare the lemon aioli: In a bowl, whisk together the egg yolks, Dijon mustard, and lemon juice. Gradually add the olive oil in a thin stream while whisking continuously until the mixture emulsifies and thickens. Season with salt and pepper.
2. Rinse the fennel and radishes. Slice the fennel into thin rounds and the radishes into thin rings.
3. Sauté the chanterelles in a pan with olive oil until golden brown. Season with salt and pepper.
4. Arrange the beef carpaccio on a plate and top with fennel slices, radish rings, and sautéed chanterelles.
5. Serve the dish with lemon aioli on the side.
Nutritional Information per Serving:
- Energy: 350 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 5 g
- Fiber: 2 g

Reviews: 4.92 (5613 reviews) ★★★★★ share