Beef Fillet in Crust

Name: Beef Fillet in Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Beef filet 2.2 lbs; Butter 3 tbsp; Extra virgin olive oil 1 ½ tbsp; Garlic 1 clove; Sage a few leaves; Rosemary a few sprigs; Fine salt 1 tsp; Black pepper 1 tsp; Black Greek olives pitted 1.67 cups; Pistachios shelled 1 ¼ cup; Grana Padano PDO cheese (to grate) 3.5 oz; Red onions 1; Red wine Cabernet 5.1 oz; Dijon mustard ancient 1 tsp

919

Calories per serving

Energy Kcal 919
Carbohydrates g 6.4
of which sugars g 4.7
Protein g 69.3
Fats g 68.5
of which saturated fat g 17.9
Fiber g 218.4
Cholesterol mg 7
Sodium mg 418.2

Difficulty: Average
Prep time: 20 min
Cook time: 35 min
Serving: 4 persone
Cost: High

PRESENTATION

If you love crusted dishes from meat to fish, and even cheese, which is also loved by vegetarians, you will be incredibly surprised. We are talking about the beef fillet in crust, with an original coating compared to the puff pastry or bread. For this version, we chose a delightful coating with a typically Mediterranean character thanks to Greek olives and pistachios. Thanks to these flavors, the beef fillet in crust will be the perfect dish for lovers of second courses with a bold taste, ideal for festive lunches or special occasions.

INGREDIENTS

919

Calories per serving

Beef filet 2.2 lbs (1 kg)

Butter 3 tbsp (40 g)

Extra virgin olive oil 1 ½ tbsp (20 g)

Garlic 1 clove

Sage - a few leaves

Rosemary - a few sprigs

Fine salt 1 tsp

Black pepper 1 tsp

For the crust: Black Greek olives 1.67 cups (250 g) - pitted; Pistachios 1 ¼ cup (150 g) - shelled; Grana Padano PDO cheese 3.5 oz (100 g) - (to grate)

For the sauce: Red onions 1; Red wine 5.1 oz (150 g) - Cabernet; Dijon mustard 1 tsp - ancient

Preparation

How to prepare Beef Fillet in Crust

To prepare the beef fillet in crust, start with the crust. Place the pitted olives together with the pistachios on the cutting board 1, then use a smooth-bladed knife to chop them coarsely 2. Gather the mixture in a bowl and add grated Grana Padano 3,

then mix 4 to evenly combine everything and set aside for a moment 5. In the meantime, peel the red onion and slice it to a 1/8-inch thickness 6.

Now that everything is ready, sprinkle the cutting board, or work surface, with salt and pepper 7, then place the beef fillet on top. Rotate it, gently massaging the meat, so that the spices penetrate the tissues 8. Move to the stove and place a pan over the heat, let the butter melt and season with sage, rosemary, and a garlic clove 9.

Add the oil as well 10, and when the base is sufficiently hot, place the fillet in the pan 11. Allow the meat to seal, at medium-high temperature, for about 3 minutes per side 12.

Occasionally, baste the surface to keep the meat moist 13. When the fillet is completely cooked, discard the aromatic herbs and garlic 14 and place the piece of meat on a rack with a tray underneath 15.

Spread the olive and pistachio mixture on the surface 16 and press it to adhere completely to the meat 17. Finish cooking in the oven 18.

Bake at 430°F in a preheated static oven for about 12 minutes 19. Meanwhile, deglaze the seasoning in the pan. If necessary, add a splash of water to dilute the seasoning, then add the onions 20 and red wine. Cook at medium temperature for about 8 minutes 21.

Occasionally stir 22, and when the liquid is reduced by half, add the mustard 23. Continue stirring for a few more moments and then turn off the heat 24.

Transfer the mixture to the blender and blend 25 to obtain a smooth puree 26. Once the fillet is cooked, let it cool slightly before slicing and serving it with the sauce. The beef fillet in crust is ready 27!

Storage

It is recommended to consume the beef fillet in crust immediately.
If necessary, you can keep it in the refrigerator for up to two days, but remember that both the texture of the meat and the coating may change.
Freezing is not recommended.