Beef fillet with
Pissaladiére
By Chef Franck Dangereux
Pairing
Kanonkop Paul Sauer 2017
Serves 4
Serves 4
Ingredients
4 fillet medallions of 150g each (preferably 2cm thick)
80g butter
salt and pepper
2T truffle oil
Pissaladiére
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.
Method
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.