Ingredients for 4 servings
- For the beef fillet :
- 4 medallions of beef fillet from the young bull, approx. 180–200 g each
- 2 tbsp vegetable oil (e.g. rapeseed oil or grapeseed oil – can be heated to high temperatures)
- 1 tbsp butter
- 2 sprigs of rosemary, 2 sprigs of thyme
- 2 garlic cloves, lightly crushed
- Coarse sea salt, freshly ground black pepper
- For the Tomato salad :
-
600 g mixed tomatoes (e.g., oxheart, Roma, San Marzano, Cherry, Yellow Date Vine, Black Krim, vine tomatoes) 1 orange (fillets)
- 1 small red onion or shallot
- 3 tbsp olive oil, cold-pressed
- 1 tbsp white wine vinegar or Condimento Bianco
- 1 teaspoon honey or agave syrup
- salt, pepper
- Fresh herbs: basil, parsley, optionally some mint
preparation
Tomato salad :
1.Wash the tomatoes, cut into wedges or slices, feel free to mix colorful varieties.
2.Cut the onion into fine strips.
3. Mix olive oil, vinegar, honey, salt and pepper to make a dressing.
4. Toss the tomatoes with the dressing, roughly tear the fresh herbs, and finally fold them in. Let the salad sit for a moment to allow the flavors to meld—but not too long, or it will become watery.
Beef fillet from young bull :
1.Remove meat from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature.
2. Pat the fillet pieces dry and lightly rub with oil. Add salt only after frying to prevent the surface from drying out.
3. Heat an iron pan to a high temperature. A small drop of oil should immediately develop smoke—this indicates that the correct temperature has been reached.
4.Place the fillet pieces in the iron pan and sear them vigorously for about 2 minutes on each side – this closes the meat pores and gives the surface a roasted aroma.
5. Then reduce the heat, add the butter, garlic, and herbs, and continue to cook the fillet gently for another 2–3 minutes per side. Using a spoon, repeatedly ladle the flavored butter over the meat.
6. For medium-rare: Internal temperature should be 54–56°C (measure with a meat thermometer). If you don't have a thermometer, gently press the meat with your finger – it should yield elastically but offer a slight resistance (like the pressure you feel with your thumb when making a loose fist).
7. After frying, let the fillet rest for 5 minutes, covered, so that the meat juices distribute evenly.
Expert tips
•Iron pan: perfect for searing, as it retains heat evenly and reaches high temperatures.
•Preparation: Always take meat out of the refrigerator in good time – cold meat in a hot pan shrinks considerably.
•Medium pink is best achieved with a core temperature thermometer – it is the professional standard.
•Never use tomatoes straight from the refrigerator, as cold reduces their flavor – always process at room temperature.
