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https://www.raiplay.it/programmi/esem... - Barbara prepares a second course using a noble cut of meat: beef fillet. To begin, Barbara blends the butter with the breadcrumbs, grated cheese, salt, pepper and nutmeg in a blender. Then she puts it to rest in the refrigerator. In the meantime, she melts some butter in a pan, browns the fillet slices for a couple of minutes and then transfers them to a baking dish. She salts the slices, peppers them, brushes them with mustard and then places part of the butter mixture on each one. She browns the medallions in the oven for 5 minutes, then adding rice flour to the cooking liquid to thicken. Barbara then dedicates herself to the compote by cleaning the apples, cutting them into cubes and then seasoning them in a bowl with mustard, vinegar and white wine. In a saucepan, she melts the brown sugar with the ginger and adds the seasoned apples. When they are cooked, Barbara blends them with a blender. Barbara then cooks the well-drained onions in vinegar in a saucepan with sugar, butter, bay leaves, balsamic vinegar and salt. When everything is ready, Barbara serves the fillets piping hot with the cooking juices, the onions in radicchio leaves and the apple compote on endive leaves. Ingredients for the fillet: 4 slices of beef fillet 40 g mustard 30 g bread 30 g grated cheese 60 g cold butter nutmeg 30 g butter 1 tablespoon rice flour salt and pepper For the apple compote 500 g ranette apples 20 g brown sugar 40 g mustard 150 ml white wine 10 ml white wine vinegar 1 teaspoon ginger For the spring onions 550 g pickled spring onions 40 g brown sugar 40 g butter 30 ml balsamic vinegar 1 bay leaf To finish 2 radicchio leaves 4 endive leaves chives Cooking: 200° for 5 minutes