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Beef fillet with orange

Preparation

10 minutes

Cooking

20 minutes

Total time

30 minutes

Portions

6 people

Cal / Por.

410 kcal

Difficulty
2/5

Beef fillet with orange sauce reduction is a gourmet second course, very quick to prepare and full of taste and aroma!

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Ingredients

  • 800gr fillet of beef
  • 1 untreated orange (peel)
  • extra virgin olive oil
  • thyme
  • black pepper
  • coarse salt crushed

For orange reduction

  • 30g of butter
  • 2 tablespoons of honey
  • 1 orange juice
  • 1 tablespoon of rice flour
  • fine salt

For the salad

  • rughetta
  • Pine nuts

Preparation

1 On a cut or serving dish, prepare a bed of coarse salt crushed with mortar, freshly ground black pepper and thyme leaves. Roll the whole fillet into the aromatic mix, so as to coat it uniformly; apply slight pressure during rotation.

Filetto di manzo all'arancia

2 Heat a non-stick pan well, pour a little extra virgin olive oil and when it is hot, gently lay the fillet. To obtain perfect cooking and seal the juices inside the piece of meat, cook the fillet on all sides for a maximum of 3 or 4 minutes (turning it with the help of pliers). It is recommended not to continue beyond cooking, otherwise the meat will be too dry. When cooked, place the fillet on a plate and let it rest. To enhance the flavor of your orange fillet, grate the ½ orange zest over the whole fillet, I recommend only the colored part, do not add the white which would make it very bitter.

Filetto di manzo all'arancia

3 For the reduction of orange sauce, melt the butter in a pan, being careful not to fry it. Add two generous teaspoons of honey; Once melted add the orange juice and let it reduce to low heat. Season with salt and add the rice flour to rain, while never stop turning, so as not to form lumps that could be annoying. When the sauce has reached the desired consistency, turn off the heat and only after cooking add a grated black pepper.

4 For the preparation of rocket pesto, place a handful of well-washed and dried rocket in a mortar, add a handful of pine nuts, a drizzle of extra virgin olive oil and a pinch of fine salt. Pound until you have reached the consistency. You can also use a kitchen mixer blending everything at low speed.

5 Scallop the fillet (the slices must be thick no more than 1 cm and ½) and serve by covering with the reduction of orange sauce and with the salad dressed with rocket pesto.

Filetto di manzo all'arancia
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Laura Benedetto

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