Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef.
Today’s recipe is Fassona beef fillet with eggplant BBQ cream, dried red pepper and Burrata cheese.
The ingredients are:
Fassona Beef Fillet
Dried Red Pepper
Eggplant BBQ Cream
Burrata Cheese Cream
Smoked Salt
Mint Olive Oil
Dried Red Pepper Olive Oil
Let’s start by cooking the Fassona beef fillet, you should tie it so that it keeps a nice shape. Season it with some black pepper and, smoked salt flakes and EVO oil on both sides. Being so thick it will need a longer time on the pan, but we’ll keep it rare nonetheless. In a very hot pan the meat should cook for 3 minutes per side. In the meantime you can take care of the other elements of the recipe.
The powder of dried red pepper comes from dried red pepper fried in oil and then blended. The eggplants were cooked on the BBQ so they could taste smoky, we cleaned the skin and blended with salt, lemon, EVO oil and mint to have a cream. Here we have blended Burrata cheese with mint oil.
When the meat is ready, we put a eggplant kenelle on the plate, then a couple of spoons of Burrata cheese cream, the powder of dried red pepper and some red pepper oil and some mint oil to freshen it up. You can decorate with some herbs, then untie the beef fillet, cut it in two and lay on the plate with some black pepper and oil.
The Fassona beef fillet with eggplant BBQ cream, dried red pepper and Burrata cheese is ready for you to enjoy.
