Veal loin with olives, tapenade and olive oil biscuit
Recipe for cooking beef tenderloin with olive topping and tapenade cracker.
Ingredients
- 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
Instructions
- 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.