Piedmont fillet of Fassona beef with baby vegetables and ‘Neve’ extra virgin olive oil
Serves 10:
- 2000 g fillet of Fassona beef
- 20 g balanced salt
- 200 g baby carrots
- 100 g baby turnips
- 200 g veal sauce
- 100 g onion
- 10 pouches 15×25 for sous-vide cooking
- Santagata ‘Neve’ extra virgin olive oil
Method:
Remove the fat and the nerves from the fillet, season with balanced salt for red meat and wrap in cling film. Let the meat rest in the fridge for approx three hours. Slice into portions of 170/180 g each, place in the pouches and cook using the sous-vide method for 50 minutes at 55° in the water oven. Plunge into water and ice and keep at 3°. Regenerate in the water oven for approx. 10 minutes, open the pouch and dry well. Brown the meat in a pan with a small amount of extra virgin olive oil and then cut. Serve with mangetout, white turnip and baby carrots together with the veal sauce. Dress with Santagata ‘Neve’ extra virgin olive oil.
Head Chef at Ristorante Vistamare, Claudio Fortuna, whose family has its roots in Abruzzo – was born in Paglieta, in the province of Chieti – and graduated from the Villa Santa Maria hotel and catering college. Ten years ago, following several seasons working in the most prestigious Ligurian hotels, and other regions, he was attracted to the Gran Hotel Miramare in Santa Margherita, first as a shift manager and, for the last three years, as the Head Chef of the Vistamare.
Previously, Fortuna boasted of prestigious collaborations with the Hotel Splendido in Portofino, the Cipriani in Venice, the Imperial Palace Hotel in Santa Margherita and the Excelsior Palace in Rapallo.
These recipes are taken from chapter 6 of the book “An Olive Oil Family” written by Cristina e Federico Santagata on the occasion of the 110 years of their company and pubblished by Olio Officina Edizioni.
