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Tournedos of beef with parsnips, radicchio, ‘taggiasche’ olives and watercress

Tournedos of beef with parsnips, radicchio, ‘taggiasche’ olives and watercress

A recipe by Restaurant & Tapas Bar THE GALLERY

Ingredients
Beef fillet 800 g
Garlic 1 clove
Rosemary 1 branch
Parsnip 1 kg
Cream 500 ml
Radicchio 700 g
Taggiasche olives 200 g
Watercress
Olive oil
Salt, pepper
Preparation
Clean parsnips and cut into cubes. Boil with the cream, some water and salt until the cubes are soft.

Quarter the radicchio and simmer in a pan with a little olive oil. Season with salt.

Cut four equal pieces from the beef fillet. Fry evenly with olive oil, crushed garlic clove and rosemary. Stir in the oven for about 8 minutes.

Strain the parsnips and catch the cooking broth. Give them in a blender, while adding some cooking broth to form a smoothie puree. Season with salt.

Arrange the parsnip puree in the centre of 4 plates, place the filets on top and garnish with radicchio, olives and watercress.
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