Beef fillet with Pissaladiére

By Chef Franck Dangereux


Kanonkop Paul Sauer 2017
Serves 4


4 fillet medallions of 150g each (preferably 2cm thick)
80g butter
salt and pepper
2T truffle oil

3 large onions, peeled and thinly sliced
2 garlic gloves, chopped
2 anchovy fillets, chopped
1T thyme leaves
olive oil
16 Kalamata olives, pips removed
320g puff pastry (100% butter) cut into 4 x 10cm diameter circles, placed on baking trays and kept in the fridge.


Fry the onions in a large pan with a dash of olive oil until they go translucent. Add the garlic, thyme and anchovy. Reduce the heat and cook until the onions have melted and are stating to caramelise. Adjust the seasoning and place in a container to cool down. Pre-heat your oven to 200-degrees Celsius. Bring the pastry rounds out of the fridge, then using a fork, prick the pastry all over except for a border (about 1cm) on the outside rim. Divide the onions (now cold) between the 4 tarts making sure they stay in a heap in the centre of the tart, so that the border that you have not pricked can raise when cooking. Place 4 olives on each tart. Cook for 20 minutes.
While the pissaladiére is cooking: place a large frying pan on high heat, season your beef medallions on both sides with salt and pepper. Add a dash of olive oil into the hot pan and sear the medallions one side making sure the heat is high and that the meat gets a good colouration, then turn the steaks over and cook a further minute or so, add the butter and the truffle oil, fry everything together for another 30 seconds before removing the meat onto a plate to let it rest. Remove the pan from the heat but keep that delicious butter and truffle oil to baste your finished dish

To assemble:

Remove the pissaladiére from the oven and place them directly onto 4 plates. Slice the rested medallions and plate next to the pissaladiére. Drizzle the truffle butter onto the meat and the tart.