Seared Beef and Fennel with Goat Cheese
- 500 g Cut of beef
- 2 bulbs Fennel
- 4 Fresh onion
- 3 Tomato
- 80 g Goat's milk cheese
- 2 tbsp. soup Olive oil
- 1 C. soup Balsamic vinegar
- Salt and pepper
- Cut the beef tenderloin into strips 0.5 cm wide. Peel and slice the fennel and onion. Peel the tomatoes. Seed them and cut them into small cubes.
- Heat a wok. Pour in the oil. Heat over high heat. Fry the fennel and onions for 2 minutes while stirring. Add the beef. Continue cooking for 2 minutes, always on high heat, stirring constantly. Salt, pepper. Add the tomatoes. Cook for another minute. Add the balsamic vinegar. Remove from heat and adjust the seasoning.
- Stand on plates and crumble the goat cheese. Serve immediately.