Beef fillet with a pistachio crust
A beef fillet in a pistachio and herb crust, served with a red berry and red wine sauce.
6 - 8 people
Easy
€€
Approximately 600 kcal per person (estimate)
Preparation
Take the roast out of the fridge 30 minutes before cooking. Pat it dry with kitchen paper. Season all over with salt and pepper, then sear it in a hot, oiled frying pan.
Finely chop the pistachios (SuperSonic Chopper Extra), then add the breadcrumbs, chives and parsley and chop again. Add the olive oil and mix.
Brush the roast (Easylogics basting brush Pro) with the honey mixed with mustard, then spread the pistachio mixture over it, pressing to make the crust stick.
Place the roast in the 3.5 l Ultra Pro, cover and cook for about 20 to 35 minutes in a preheated oven at gas mark 6/7 or 200°C.
Meanwhile, gently cook the finely chopped shallots in a saucepan with a drizzle of oil for 3 to 4 minutes.
Add the berries and cook for 2 to 3 minutes. Add the red wine, balsamic vinegar, mixed spice, pepper and honey, then reduce by half over a medium-low heat. Add the veal stock and simmer for 10 to 15 minutes until the sauce is smooth. Strain, then stir in the cold butter off the heat. Season to taste.
Serve the roast sliced, with homemade crushed potatoes and the sauce on the side.
The day before:
Prepare the roast with its crust (steps 1 to 4) and keep it covered in the 3.5 l Ultra Pro in the fridge. On the day, take the roast out 30 minutes before putting it in the oven.
Prepare the sauce (steps 6 to 8). On the day, reheat it gently and finish it.
Utensils
Ingredients
- Ingredients for 6 - 8 people
- 1 beef fillet, about 1.5 kg
- 45 g shelled pistachios
- 125 g breadcrumbs
- 4 tbsp mustard
- 4 tbsp honey
- Fresh herbs (chives and parsley)
- 2 tbsp olive oil
- Salt and pepper
- Sauce
- 2 shallots (80 g)
- 200 g berries (fresh or frozen)
- 200 ml red wine
- 1 tbsp honey
- 2 tsp mixed spice
- 400 ml veal stock
- 1 tbsp balsamic vinegar
- 20 g cold butter
