Filet of beef with licorice, puntarella and Tropea onions

Procedure

• 1

  Trim the pork filet and set aside the trimmings to make the sauce.

• 2

  Cut four medallions and tie with butchers string.

• 3

  Brown the trimmings in a pan with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, then add a pat of butter, a clove of garlic, and the licorice, chopped into small pieces.

• 4

  Cover with broth and water and simmer for 12 minutes, then strain the liquid in a chinois strainer and reduce.

• 5

  Peel the Tropea onions, cut into julienne strips and cook with a bit of Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, moisten with a little vegetable broth and adjust salt.

• 6

  Cut the puntarella 2-3 cm long and cook with the rest of the broth in a small saucepan for 2-3 minutes.

• 7

  Brown the medallions on either side in a frying pan with the thyme and butter, adjust salt and pepper.