Sometimes the best ideas come out thinking for associations, and in this case I was inspired by the flavours with the curiosity to discover if the imagination could find a fitting fulfillment in reality. I assure you, the reality was even better.
PS: don’t be fooled by the many steps … it is a really simple recipe!
- 8 small beef fillet (or pork)
- 1 shallot
- 4 pears Kaiser
- half bottle of Barbera wine (or Chianti)
- 1 clove
- 2 tablespoons of brown sugar
- 6 medium potatoes
- half cup of soy milk (or regular milk)
- 40 grams of dark chocolate
- 1 pinch of salt crystals
- some thyme
- EVO Oil
- Peel the pears holding whole and trying to give them a shape rather regular
- Put them in a saucepan with wine, cloves and 1 tablespoon of brown sugar and let bake for about 20/25 minutes
- Fetch them from wine and place them on absorbent paper
For Barbera Sauce
- Take a glass of wine in which you have cooked the pears, put it in a saucepan, add another tablespoon of brown sugar and leave to reduce fire sweet for 15 minutes. Must be a dense enough reduction
For Soft Potato
- Cut the potatoes into small pieces and put them in a saucepan with a little water and a handful of salt
- Cook them with lid until they’re tender
- Mix with a little cooking water to add to the occurrence and also the soy milk (must be a smooth puree but consistent),
add salt and keep aside
For Beef Fillets
- In a saucepan pour a little oil, chopped shallots and a few leaves of thymus
- Add the fillets, fry a few minutes per side and salt them.
- Check them out with pliers and wrap them in aluminium foil to keep warm
For Chocolate Sauce
- In bottom of baking-threads, crumble and melt the chocolate adding a little water if necessary and some salt crystal
Serve the fillets on the chocolate sauce with a little soft potato and pear alongside cut out with a few drops of Barbera reduction.