| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 4 |
|
Plum tomatoes |
|
|
Salt and black pepper to season |
|
|
Beef dripping |
| 1 |
|
Pieces cinnamon stick |
| 4 |
sl |
Oven bottom bread |
|
|
A cut clove of garlic |
| 1 |
|
Red; orange and yellow |
|
|
; peppers |
| 1 |
sm |
Red onion |
| 1 |
|
Clove garlic |
|
|
Seeds from 4 green cardamom pods |
| 1 |
tb |
Sherry vinegar |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Chilli sauce |
|
|
A glug of olive oil |
|
|
Seasoning to taste |
| 1 |
|
600 gram pie fillet beef; (1 1/4 lb) |
| 1 |
ts |
Capers |
| 1 |
|
Garlic clove |
| 30 |
|
Black olives |
| 4 |
|
Anchovy fillets in oil |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Dijon mustard |
|
|
Freshly ground black pepper |
| 3 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Bread crumbs |
|
|
Golden marjoram leaves; (to scatter over the |
|
|
; tomato confit) |
INSTRUCTIONS
FOR THE PEPPER MARMALADE
FOR THE TAPENADE CRUST
Start the confit of tomatoes earlier in the day to allow the tomatoes to
release their excess moisture. Sit the seasoned tomatoes in a dish to catch
the juices and leave them in a cool place for several hours for the juices
to flow.
Gently melt some beef dripping with a piece of cinnamon stick. Rub 4 slices
of oven botton bread with a cut clove of garlic, drizzle with beef dripping
and allow to dry out until crisp under a medium grill. Cut each slice in
half.
To make the pepper marmalade: Simmer all ingrediets together until soft and
caramelised and the flavours have mellowed. Drain the tomatoes well and dry
on kitchen paper. Top the tomatoes with the marmalade, drizzle with the
beef dripping and top with leaves of golden marjoram. Allow to stand for
2-3 hours again for the flavours to blend.
Meanwhile drain the capers well on kitchen paper and crush the garlic.
Blend the first seven ingredients together in a blender, reserving 2 tsp
for the beef sauce. Gradually add the breadcrumbs and enough of the oil to
the rest to make a thick but spreadable paste. Season the fillet and sear
on all sides in a pre heated cast pan or on a griddle. Top one long side of
the fillet with the tapenade crust. Roast in a pre heated oven for about 12
minutes and then rest in a warm place for about a further 10 minutes.
Whilst the beef is resting put the tomatoes in the oven to roast.
Serve the beef on a dollop of cauliflower purei and the tomatoes on the
crostini with some of the tomato sauce drizzled round. Add the remaining
tapenade to the beef sauce and serve with the beef.
Converted by MC_Buster.
Per serving: 759 Calories (kcal); 57g Total Fat; (63% calories from fat);
7g Protein; 66g Carbohydrate; 0mg Cholesterol; 1344mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit;
11 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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