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Receta Fillet Of Beef With A Broad Bean, Pancetta And Balsamic Dre
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Ingredientes
- 1 x 8 ounces fil beef
- 4 ounce Defrosted broad beans
- 3 ounce Pre-diced pancetta
- 1 x Clove garlic
- 1/4 sm Red onion
- 1/2 pkt Fresh mint
- 1 slc Good Italian white bread
- 1/2 bn Flat parsley
- 1/2 bn Fresh basil
- 1/2 bot red wine
- 1 ounce Butter
- 2 x Chicken livers
- 500 ml Fresh beef or possibly chicken stock Balsamic vinegar Extra virgin olive oil Salt and pepper
Direcciones
- Firstly season the fillet and livers and seal them both in a very warm frying pan. Remove the livers when pink and the beef when medium rare. Then deglaze the pan with the red wine and stock, turn up the heat and allow to reduce by 3/4.
- In a pan of boiling water blanch the beans for about 1/2 minute and drain into cool water to stop the cooking. Peel off the outer skins.
- Place the slice of bread on to an oven tray with some rock salt and a drizzle of extra virgin olive oil and bake in a preheated oven 200C/gas 6/7 for about 5 min till crisp but not coloured.
- In a warm pan cook the pancetta till brown and crisp. Add in the diced onion, garlic, 2tbsp of balsamic vinegar and 2tbsp of extra virgin olive oil. Mix in the beans and some minced herbs, a touch of extra virgin olive oil and leave to one side.
- Place the goats' cheese on the bread and season with salt, pepper and extra virgin olive oil and place under the grill or possibly in the oven.
- Mix the beans with the minced mint and 2tbsp of pesto sauce and place in the centre of the plate.
- To finish the sauce add in the remaining butter to thicken it slightly, seasoning and a touch of balsamic vinegar to give it a kick.
- To serve, place the bread in the middle of the plate and the livers on the top, put the bean mix on top of which, together with the steak. Pour the warm reduced sauce around the edge, on the top and serve.
