receta de lomo de ternera con cubierta de aceitunas y galleta de tapenade
Recipe for cooking beef tenderloin with olive topping and tapenade cracker.


  • 1 veal tenderloin 800 g (or 1 kg sirloin)
  • 1/2 kadaif package
  • 16 teaspoons breadcrumb
  • 2 teaspoons chopped parsley
  • 2 teaspoons dijon mustard reduced with mayonnaise
  • 120 ml Extra Virgin Olive Oil - Picual Family Reserve
  • 60 g black olives Aragon
  • 40 g almond powder
  • Chopped rosemary a pinch
  • Coarse salt
  • 2 teaspoons breadcrumbs
  • 50 ml Aceite de Oliva Virgen Extra Reserva Familiar PicualExtra Virgin Olive Oil Extra Virgin Olive Oil Picual Family Reserve
  • 12 g honey
  • 2 teaspoons cider vinegar
  • 250 g black olive of Aragon
  • 10 g capers
  • 4 anchovies
  • Rosemary fresh
  • Thyme fresh
  • White pepper
  • Sauce
  • 1 tablespoon flour
  • 1 goblet brandy
  • 1 glass meat stock


  • Cut the crumb into cubes, add the chopped olives, almond powder, parsley, rosemary, oil, mustard and brandy to form a paste.
  • How to make the tapenade: mix the EVOO, honey, thyme, oregano, pepper, vinegar and capers. Put on the heat until the vinegar evaporates. Remove and add the pitted olives and anchovies. Blend.
  • For the Kadaif nests: Fray the strands of angel hair and form circles. Place on a silicone tray, brush with a little EVOO and bake at 220º until golden brown, about 5 minutes.
  • If sirloin: season with salt and pepper. Brown it on the oven tray with a little oil on all sides. Put it in a preheated oven at 240º for 20 minutes.
  • Remove and set aside.
  • Put the same oven tray on the heat, add a spoonful of flour and spread it out, add 1 glass of brandy, reduce and add 1 glass of stock, cook for a few minutes. Strain.
  • IF LOIN. Cut the loin in 2 lengthwise. Sear in a non-stick frying pan on all sides for about 12 minutes. Remove.
  • Brush with egg white, put the coating on the meat (tenderloin or sirloin), sprinkle with breadcrumbs and gratinate for a few seconds.