Prepare first
This dish uses 4 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Potato FondantCook preparation
- Piquillo Pepper PuréeCook preparation
- Rioja JusCook preparation
- Charred Spring OnionCook preparation
Beef Fillet with Rioja Jus
Back to the recipeCooking
Step 1 of 12
Beef fillet
1 of 12
Temper the beef before cooking.
Swipe, or use the arrow keys
What you are cooking with
The fillet
- 1.8 kg to 2 kg Beef fillet portions, trimmed, portioned at 180 to 200 g each
- for searing Extra-virgin olive oil
- generously Sea salt
- freshly ground Black pepper
- 1 each Garlic, clove, lightly crushed
- 1 each Rosemary, sprig
- 1 each Thyme, sprig
To finish the plate
- 10 each Potato fondant
- 1 quenelle or swipe per plate Piquillo pepper purée
- 500 ml to 600 ml Rioja jus, finished
- 10 each Charred spring onion
- a few drops per plate Excellent olive oil