Lady's Choice with Red Bull ORGANICS Ginger Ale
Fillet of beef steak in gin marinade with fennel topping
A little gin
For the topping
large fennel bulb
A cool Ginger Ale from Red Bull goes perfectly with this recipe!
Marinate beef fillet steak in gin and cook on high heat for a short while until light pink, to a core temperature of between 51 and 53 degrees.
In the meantime, drain off the sushi ginger and caramelise at 140°C in hot oil and sugar until crispy.
Finely slice the fennel bulb, mix with the green and then season with salt and olive oil.
Last but not least, top the beef fillet steak with the fennel, top with the caramelised ginger, rub the skin of the bergamot over it and sprinkle with the juice.