Image Image Image Image Image
Scroll to Top

To Top

Grilled Filet of Beef with Farro, Haricot Verts, Morcilla and Red Wine Sauce

29

Apr
2015

Grilled Filet of Beef with Farro, Haricot Verts, Morcilla and Red Wine Sauce

On 29, Apr 2015 | In | By admin

Grill a slice of beef and top it off with a morcilla (blood sausage) to make the ultimate meaty dish. Add the farro, haricot verts (green beans) and the red wine sauce to lighten the meaty load.

 

*Serves 8 people

8 ea. 6 oz. filet steaks (season with salt and pepper)

*Grill or sauté the seasoned filets until the desired temperature.

Farro

2 cups farro

1 onion (chopped)

5 cups chicken stock

5 oz. parmesan cheese (grated)

1 oz. olive oil

*Sweat the onions in olive oil. Add the farro and cover with chicken stock. Season with salt. Simmer until tender. Cool and reserve. Add the parmesan cheese and serve.

Haricot verts (as needed)

3 oz. butter

3 oz. chicken stock

*Clean and blanch the haricot verts. Sauté the haricot verts in butter and add the chicken stock. Serve.

Morcilla Sausage (as needed)

*In a saute pan, add the olive oil. Heat the sausage and the onions. Cook until caramelized. Serve on top of the filet.

 

Tags | , , , , , , , , ,