In this recipe the beef fillet is prepared with our delicious stuffed olives with pepper that give even more flavor to the meat making it really tasty. A simple and delicious second course that will delight your table.
Time
00:35 h
Difficulty
Easy
Type
Second Courses
People
4
Date 05 08 2020
Chef's Recipes
Ingredients
Beef fillet: 800 g
Green olives stuffed with pepper: 100 g
Piccadilly tomatoes: 8
Cipolle dorate: 4
Golden onions: 500 g
Salt: to taste
Olive oil: to taste
Pepper: to taste
Rosemary: to taste
Preparation
1
Clean and wash the cauliflower and cook it in a saucepan salting it slightly, then set aside. With the same procedure, blanch the onions.
2
Form 4 medallions with the fillet, and in a frying pan with a drizzle of oil, cook the fillet on both sides. Cover and leave to rest.
3
Toss the vegetables in a frying pan, brown the fillet and place it on a serving dish. Garnish with the olives and decorate with a sprig of rosemary.
