Beef Carpaccio with Orange and Fennel

To accompany a Blonde Ale using Mandarina Bavaria hops, which gives it unique and fruity notes, we offer a Beef Carpaccio with Orange and Fennel . This light and refreshing dish highlights the citrus aromas of the beer, while providing a contrast of textures and flavors.

Ingredients for 2 people:

  • 200g high quality beef fillet, thinly sliced
  • 1 orange, peeled and cut into slices
  • 1 small fennel bulb, thinly sliced
  • A few rocket leaves
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • Fleur de sel and freshly ground black pepper
  • Orange zest for garnish

Instructions :

  1. Preparation of Carpaccio :

    • Arrange the thinly sliced ​​beef in a single layer on the plates.
  2. Preparation of the Garnish :

    • Distribute the orange slices and fennel slices over the beef.
    • Add a handful of arugula to each plate.
  3. Seasoning :

    • In a small bowl, mix the olive oil and white balsamic vinegar. Drizzle the carpaccio with this vinaigrette.
    • Season with fleur de sel and freshly ground black pepper.
    • Garnish with a little orange zest to accentuate the citrus flavors.
  4. Service :

    • Serve immediately, chilled but not too cold.

This beef carpaccio with orange and fennel offers a blend of fresh and slightly sweet flavors, which harmonizes perfectly with the light and fruity profile of the Blonde Ale, especially with the citrus nuances of the Mandarina Bavaria hops .

Cheers & Stay Brewtiful!