Tagliata di manzo con purè di patate dolci
gourmet
Preparation time
40 minutiDifficulty
Chef StellatoCooking time
6 oreServings
2Tagliata di manzo con purè di patate dolci, pomodorini confit e fondo bruno: un piatto da chef stellato, elegante e ricco di contrasti raffinati.
Ingredients
- Broth bones1000 undefined
- Lean beef fillet400 g
- Sweet potatoes300 g
- Red wine240 ml
- Golden onion150 g
- Celery125 g
- Cherry tomato120 g
- Carrots75 g
- Whole milk30 ml
- Butter30 g
- Tomato paste25 g
- Garlic1 clove
- Black pepperto taste
- Fine saltto taste
- Thymeto taste
- Rosemaryto taste
- Extra virgin olive oilto taste
- Dried oreganoto taste
- Waterto taste
- Bay leafto taste
- Clarified butterto taste
- Brown sugarto taste
- Nutmegto taste
Procedure
0. Toast the bones in the oven at 200°C (400°F) for 45 minutes, until golden brown. In a saucepan, brown the vegetables, chopped into medium pieces. Add the toasted bones and the tomato paste, stirring well. Deglaze with the red wine, let the alcohol evaporate, then cover with cold water. Add the herbs, bring to a boil, and then reduce the heat. Simmer for at least 6 hours, skimming occasionally. Strain, then reduce until you have a thick, glossy sauce. Season to taste only at the end.
1. Arrange the cherry tomatoes on a baking sheet lined with parchment paper, season with oil, salt, brown sugar, garlic, and oregano. Bake in a static oven at 90°C (195°F) for 2 hours. They should caramelize slightly but remain whole.
2. Steam the sweet potatoes (or boil them in their skins), then peel them. Mash them, then toss them in a saucepan with butter and hot milk. Add a pinch of nutmeg, salt, and white pepper. Keep warm.
3. Bring the fillet to room temperature. Heat a cast iron skillet, add a drizzle of oil and clarified butter. Brown the whole fillet with rosemary, thyme, and garlic to create an even crust. Finish cooking in the oven at 120°C (250°F) until the core reaches 50–52°C (122–135°F) for a perfect pink color. Rest the meat for 5–10 minutes before carving.
4. Use a large, white, flat plate. Place a round pastry cutter in the center, leveling the purée. Remove the ring and arrange three elegantly arranged confit tomatoes on top, drizzling a little olive oil over them. Cut the fillet into 1 cm thick slices, slightly tilted and overlapping like a fan. On the free side, spoon the shiny brown sauce over the meat or purée, creating a small, elegant puddle.
5. For a sharp note, you can add a drop of extra-aged traditional balsamic vinegar near the bottom. You can lightly smoke the dish under the cloche for a wow factor in the dining room.
6. 🕓 Alternative: Quick, stock-flavored sauce. 250 ml dark beef or vegetable broth; 1 teaspoon dark soy sauce (for color and umami); 1 teaspoon cornstarch dissolved in a little water; 1 teaspoon balsamic vinegar or red wine vinegar; 1 tablespoon cold butter.
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Creation date Apr 29, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.