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Receta Fillet Of Beef With A Tapenade Crust And Tomato Confit
by Global Cookbook

Fillet Of Beef With A Tapenade Crust And Tomato Confit
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Ingredientes

  • 4 x Plum tomatoes Salt and black pepper to season Beef dripping
  • 1 piece cinnamon stick
  • 4 slc Oven bottom bread A cut clove of garlic
  • 1 x Red, orange and yellow peppers
  • 1 sm Red onion
  • 1 x Clove garlic Seeds from 4 green cardamom pods
  • 1 Tbsp. Sherry vinegar
  • 1 Tbsp. Brown sugar
  • 1/4 tsp Chilli sauce A glug of extra virgin olive oil Seasoning to taste
  • 1 x 600 gram pie fillet beef, (1 1/4 lb)
  • 1 tsp Capers
  • 1 x Garlic clove
  • 30 x Black olives
  • 4 x Anchovy fillets in oil
  • 1 tsp Lemon juice
  • 1/4 tsp Dijon mustard Freshly grnd black pepper
  • 3 Tbsp. Extra virgin extra virgin olive oil
  • 2 Tbsp. Bread crumbs Golden brown marjoram leaves, (to scatter over the tomato confit)

Direcciones

  1. Start the confit of tomatoes earlier in the day to allow the tomatoes to release their excess moisture. Sit the seasoned tomatoes in a dish to catch the juices and leave them in a cold place for several hrs for the juices to flow.
  2. Gently heat some beef dripping with a piece of cinnamon stick. Rub 4 slices of oven botton bread with a cut clove of garlic, drizzle with beef dripping and allow to dry out till crisp under a medium grill. Cut each slice in half.
  3. To make the pepper marmalade: Simmer all ingrediets together till soft and caramelised and the flavours have mellowed. Drain the tomatoes well and dry on kitchen paper. Top the tomatoes with the marmalade, drizzle with the beef dripping and top with leaves of golden brown marjoram. Allow to stand for 2-3 hrs again for the flavours to blend.
  4. Meanwhile drain the capers well on kitchen paper and crush the garlic.
  5. Blend the first seven ingredients together in a blender, reserving 2 tsp for the beef sauce. Gradually add in the breadcrumbs and sufficient of the oil to the rest to make a thick but spreadable paste. Season the fillet and sear on all sides in a pre heated cast pan or possibly on a griddle. Top one long side of the fillet with the tapenade crust. Roast in a pre heated oven for about 12 min and then rest in a hot place for about a further 10 min.
  6. Whilst the beef is resting put the tomatoes in the oven to roast.
  7. Serve the beef on a dollop of cauliflower purei and the tomatoes on the crostini with some of the tomato sauce drizzled round. Add in the remaining tapenade to the beef sauce and serve with the beef.