Ingredients (for 4 people)
Beef fillet medallions, 4 per 200 g each
Butter, 80g
Reduced beef broth, 0,5l
Carrots, 120g
Leeks, 120g
Spring onions, 120g
Fresh garnish (celery, bay leaf , thyme, etc.), as needed
Fruit chutney, 20g
Mustard seeds, 10g
Tomatoes, 2 fresh and ripe
Tarragon, 1 stem
Salt, as needed
Pepper, as needed
Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio, as needed
Method
Melt 40g of butter in a pan with low borders and brown the medallions of beef fillet on both sides for a couple of minutes. In another pot heat the beef broth, add the vegetables (carrots, leeks and onions) all cut into cubes, the mustard seeds and the tarragon.
Place carefully the beef medallions, previously browned and leave to cook all for another 8 minutes with a cover. Take out the medallions and the vegetables and save warm. Cut the tomatoes into cubes and place them in the pan. Add the fruit chutney cut into cubes and leave to cook for a few minutes to obtain a nicely reduced sauce. Take the pan off the burner and amalgamate the sauce with the remaining cold butter.
On a single serving platter arrange the vegetables in the center, carve the medallions to show that the inside of each is still “red“, cooked to perfection. Spoon over 2 spoonfuls of the sauce, sprinkle a few drops of Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio over all and take to the table.
