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Beef Tenderloin with cover of olives and cookie tapenade

INGREDIENTS

1kg beef sirloin or 800gr tLOMO DE TERNERA CON CUBIERTA DE ACEITUNA Y GALLETA DE TAPANADEenderloin

½ package of kadaif

Cover of olives:

16 teaspoons breadcrumbs

2 tsp chopped parsley

2 tsp dijon mustard, reduced with mayonnaise

120 ml Family Reserve Picual EVOO

60g black olives from Aragon

40 g of almond powder

Chopped rosemary

Coarse salt

2 tsp bread crumbs

Puree of olives

50 ml Family Reserve Picual EVOO

12 gr honey

2 teaspoons cider vinegar

250g black olives from Aragon

10g capers

4 anchovies

rosemary and fresh thyme

white pepper

Sauce

1 tbsp flour

1 shot of brandy

1 cup beef broth

PREPARATION

How to make the olive cover: Cut the crumb into cubes, add the chopped olives, almond powder, parsley, rosemary, EVOO, mustard and brandy. Mix all together until you have a paste.

How to make tapenade: mix EVOO, honey, thyme, oregano, pepper, vinegar and capers. Heat until vinegar evaporates. Remove and add the pitted olives and anchovies. Mash up.

How to make nests of kadaif: unravel the threads of angel hair paste and form circles. Place on a sheet of silicone, paint with some EVOO and bake it at 220 degrees during 5 min.

How to cook the meat:

If BEEF SIRLOIN. Season with salt and pepper. Brown it in a baking tray with some EVOO on all sides. Put it to a preheated oven at 240º during 20 min. Remove and reserve.

Put the same baking tray into the heat, add a tablespoon of flour (and roll it out), add 1 shot of brandy, reduce and add 1 cup of broth. Cook for a few minutes. Strain.

IF TENDERLOIN. Cut the tenderloin along, into 2 pieces. Mark in a nonstick skillet on all sides, about 12minutes. Remove.

Brush with egg white, put the cover on beef (tenderloin or beef sirloin), sprinkle breadcrumbs and grill for few seconds.

How to serve: In a bowl, add a cookie kadaif, fill it with the puree of olives. Place 2 pieces of meat over it.

September 2014

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