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Hazelnut crusted fillet of beef with a prune ratatouille and provolone baked potato cake
Serves:
Ingredients
For the beef
- 2 x 200g pieces beef fillet
- ½ red pepper
- 1 small courgette
- 6 dried prunes
- ½ leek
- 3 slices French toast (Golden Harvest)
- 50g melted salted butter
- 2 tbsp crushed hazelnuts
- 1 tsp chopped parsley
- 1 tsp French mustard
- 1 large potato
- 50g provolone cheese
- 2 tbsp fresh cream
- Pinch nutmeg
For the sauce
- 2 cloves garlic
- 1 shot port wine
- ½ glass beef stock
Method
To make the sauce, chop the garlic and sauté in salted butter until lightly browned, add port and stock and reduce by half. Seal the fillet on both sides and remove from the heat, brush with French mustard. Blend the bread in crumbs and In a bowl mix well together with the hazelnuts and parsley and place on the fillet. Bake at 175`c until cooked to your likings. Cut the courgette, peppers and leeks in 1 cm diced and sauté in butter, dice the prunes and toss them with the vegetables until softened and remove from heat. Over cook the peeled potatoes and crush, add the cream, nutmeg and diced provolone, place in 2 stainless steel containers and grill for a few minutes until browned.
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