recipes
Fillet of beef with a caramelised onion tarte tatin
Serves:
2022-04-16
Ingredients
- 400g fillet of beef mignion cut in 2 potions
- ¼ sheet puff pastry (Aqua e farina)
- 1 red onion, sliced
- 2 tbsp. brown sugar (Lamb brand)
- 1 tbsp. balsamic onions
- 1 egg yolk, beaten (Le naturelle)
- 2 asparagus stems
- 1 carrot
- 4 florets fresh broccoli
- ½ glass beef stock
- ½ glass red wine
- 2 cloves garlic
- 1 tsp thyme leaves
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Method
- Heat a pan with a little olive oil and seal the beef from both sides. Finish off cooking in the oven at 95°C with a 54°C core temperature. Sauté the onion in butter, caramelize with butter and add in the balsamic vinegar. Allow to reduce. Use a round cutter to cut 2 pieces of round puff pastry, fill 2 small tartlets with the caramelized onions and cover with the pastry. Brush with beaten egg yolk and bake until pastry is browned. To make the reduction, sauté the garlic and thyme to soften in a small saucepan then add in the stock, red wine and simmer gently. Cut the carrot in thick strips and cook starting in cold water. In the last minute of cooking add the asparagus to the same pan to blanche. Drain and toss with butter and seasoning. Serve the fillet with the onion tarte tatin on top, veg on the side and drizzled with the reduction.
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