Filet of beef with licorice, puntarella and Tropea onions

by Kujtim Stafà - Milano

Serves 4 

  • 600 gr - Pork filet
  • 1 - Stick of licorice
  • 12 - Puntarella tops
  • 6 - Tropea onions
  • 1 dl - Vegetable broth 
  • 3 - Garlic cloves, unpeeled
  • 4/5 - Sprigs thyme
  • 150 gr - Butter
  • 20 gr - Olitalia white wine or apple cider vinegar
  • Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat
  • Salt and pepper
Filet of beef with licorice, puntarella and Tropea onions 1
Filet of beef with licorice, puntarella and Tropea onions 2

I Dedicati

“I Dedicati” Gourmet Special for Meat

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Procedure

  • 1

    Trim the pork filet and set aside the trimmings to make the sauce.

  • 2

    Cut four medallions and tie with butchers string.

  • 3

    Brown the trimmings in a pan with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, then add a pat of butter, a clove of garlic, and the licorice, chopped into small pieces.

  • 4

    Cover with broth and water and simmer for 12 minutes, then strain the liquid in a chinois strainer and reduce.

  • 5

    Peel the Tropea onions, cut into julienne strips and cook with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, moisten with a little vegetable broth and adjust salt.

  • 6

    Cut the puntarella 2-3 cm long and cook with the rest of the broth in a small saucepan for 2-3 minutes.

  • 7

    Brown the medallions on either side in a frying pan with the thyme and butter, adjust salt and pepper.

Filet of beef with licorice, puntarella and Tropea onions 3
Associazione

APCI

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