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Fillets Crusted With Aromatic Beans, Peas And Artichokes
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Recipe Fillets Crusted With Aromatic Beans, Peas And Artichokes
Fillets Crusted With Aromatic Beans, Peas And Artichokes
Recipe yeld 4 servings
Ingredients
4 Slices Of Beef Tenderloin200 G Shelled Broad Beans
300 G Shelled Fresh Peas
4 Artichokes
120 G Sliced €‹â€‹bacon
50 G Sliced €‹â€‹bread Without Crust
1 Shallot
Mixed Herbs (thyme, Marjoram, Rosemary)
50 G Flour
1 Cup Dry White Wine
Extra-virgin Olive Oil
Rooms
Pepper
Amount Per Serving Calories: 608
Method
The slices of beef must be 1.5 cm high.Clean the beans and the peas from their pods.
Since the beans are to be deprived of their outer skins, blanch for 2 minutes in boiling salted water, then drain and dip in a bowl filled with cold water in this way the operation to remove their skins is very easy.
In a separate pan, blanch the peas.
Clean the artichokes, divide into 4 pieces and, if prepared in advance, soak them in a bowl of water acidulated with lemon juice.
Before using them to divide the sliced ​​artichokes.
Prepare in a large skillet with oil and a bottom half and add the chopped shallots artichokes.
After a couple of minutes add the peas and beans and cook correcting with a pinch of salt and trying to keep the vegetables crisp well, preferably without adding water, but turning them frequently with a wooden spoon.
During the cooking of the vegetables also help with a lid.
Take the slices of tenderloin and tie with string so as to maintain their good form of medallions.
Flour the meat and brown it well in a skillet in a light oil fund correcting even salt and pepper the slices must be sealed on both sides and also along the edges (to keep this up with the help of two forks).
Meanwhile blend the crumb of bread in a small mixer and set aside.
Again with the mixer also chop shallot and half the mixed herbs.
Combine in a blender and chop the bacon also yet to achieve a kind of cream.
Arrange the slices of fillet in a baking oven, remove the string, the width spread with cream
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