MARINATED BEEF NECK, FRESH TOMATOES AND RAW FENNY
About the recipe
A tasty and balanced spring salad that combines the tenderness of grilled beef bavette with crunchy fennel and the freshness of colorful tomatoes. The whole dish is seasoned with our organic olive oil with lemon, which gives it a sunny and refreshing taste.
Ingredients
From Oliviers & Co
Available on the market
- 450 g beef bavette
- ½ bunch of fresh coriander
- Lemon juice
- 2 fennel bulbs
- Colorful tomatoes
Preparation
Marinate the bavette in olive oil and organic lemon, season with salt and pepper. Cover and refrigerate for an hour.
Meanwhile, thinly slice the fennel bulbs on a mandolin and drizzle with lemon juice to keep them crisp and fresh.
Remove the bavette from the marinade and coat with the salt and herb mixture. Grill or sear in a hot pan, about 5 minutes per side, depending on your desired doneness. Let rest for 10 minutes, then slice thinly across the grain.
Quarter the tomatoes. Arrange the fennel and tomatoes on plates, add the slices of beef bavette, sprinkle with fresh coriander and drizzle with olive oil and lemon from the organic farm.