Beef steak with crust of pistachios

Submitted by enr on 03 Sep 2009
800 g veal fillet (4 pieces 200 g)
salt and pepper
4 tbsp olive oil
1 tbsp liquid honey
1 cup peeled chopped pistachios, mixed with 1 tbsp breadcrumbs
1 cup beef bouillon
# For toppings:
1 small head red cabbage
2 tbsp olive oil 2 tbsp butter
1 onion (maybe green onion)
1 tbsp raspberry jam
1/3 cup port or red wine
1/3 cup balsamic vinegar
# For mango chutney:
1 tbsp olive oil
1 ripe mango or peaches 2
1 small onion
1 clove garlic
1/3 cup wine vinegar
1/3 cup sugar
1 tsp grated ginger
1 pinch of cinnamon and nutmeg
# For chutney with green tomatoes:
1 small onion
1 tbsp olive oil
4 green tomatoes
1/3 cup wine vinegar
1/3 cup sugar
1 tbsp parsley, chopped
coarsely ground black pepper
Beef steak with crust of pistachios
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Stacks: beef fillet pieces are put salt and sprinkle with pepper. In getting hot skillet 2 tbsp olive oil and put the meat. Bake 3 minutes on each side until a nice brown crust catch. The stacks are placed on a grid, placed on a suitable tray, smeared with honey and sprinkle with plenty of mixture of nuts and breadcrumbs. Bake for about 5 minutes, depending on the desired degree of baking in a preheated oven at 180 C. Remove from oven and kept warm. Garnish: While steaks are baked in a large pan heat 2 tbsp olive oil and stew finely chopped onion until translucent. Add red cabbage, cut into thin strips and stew for another 4 minutes, put raspberry jam and after 1 minute add the wine, balsamic vinegar. Allow the fire until it evaporates all the liquid. Add the butter, seasoned with salt and pepper. sauce, beef stock is placed in a pan to boil, reduce heat and simmer until thickened to the consistency of the sauce, season with salt and pepper. chutney with green tomatoes: In a pan heat 1 tbsp olive oil and put onion, chopped. Stews, until translucent. Add the red pepper. After 1 min, tomatoes (small cubes), wine vinegar and sugar. The temperature was decreased and the mixture is stirred until it becomes the consistency of jam. Add parsley, season with salt, pepper and more sugar if needed. Mango chutney: In the oil-for mango chutney fried onions (chopped) and pressed garlic, add the mango (diced), spices, vinegar and sugar. Add salt to taste and boil until thickened. Serving: In the center of each plate put a spoon cabbage, it is placed on the stack, about to spill the sauce and garnish with 3-4 tablespoons of the two types of chutney. * Instead compressed beef broth can make a sauce, as pan of baking stacks are deglazing with half a glass of red wine or water, allow to boil and strain. Deglazing - Very hot pan fry the meat starts immediately with the juices that come out of it and leave small pieces at the bottom of the pan. These little fried pieces are saturated with flavor. If deglazing (wet and together) in the pan, they obtained a delicious sauce. To deglazing, remove the meat from the pan. Immediately add some liquid in the pan - water, wine, broth, or a combination thereof. The liquid should be more than double the amount of sauce. Boost stove to boil, constantly stirring and fried fleece pieces from the bottom of the pan until dissolved into the sauce. Cook until the volume is reduced by half. Season to taste, and you can add a little butter to taste, and to obtain a smooth mixture. Then I pour a spoon on the finished meat and serve. As a rule, wine deglazing depends on the type of meat you fry. In this recipe I recommend red.
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03 Sep 2009
European and world cuisine