Ingredients for two fillets:
- 200 g of beef topside
- A pinch of flour
- Rosemary and sage, according to taste
- Licorice salt, as needed
- 20 g of Dijon mustard
- 30 g of butter
- 20 g of olive oil
- 30 g of green peppercorns
- 50 g of white wine
- 200 g of fresh cream
For the icing:
- 25 g of butter
- 100 g of Amaro Santa Croce
Procedure:
1. Start by roughly chopping the pickled green peppercorns.
2. Cut the steak into two medallions, rub with crushed pepper and coat them in flour.
3. In a pan, melt the butter with a drizzle of oil, add the rosemary, sage, and a fresh pinch of pepper. Let it simmer.
4. Cook the medallions for three minutes per side, without turning them too much. The perfect time to turn them is when they're halfway done.
5. For rare, aim for an internal temperature of 125-130°F (51-52°C) ; for medium, about 131°F (55°C ); and for well-done, 145°F (62°C).
6. Blend with the white wine, season with salt and let the alcohol evaporate.
7. Once the alcohol has evaporated, lower the heat, remove the fillets and keep them warm.
8. Add the fresh cream and mustard to the pan, stirring until smooth.
9. Add the remaining green peppercorns and let them cook. Add the meat and, after a few minutes, serve.
For the icing:
1. In a pan, combine the butter and Amaro Santa Croce.
2. Cook for about 10 minutes, until you obtain a thick sauce.
Angela's advice:
- The icing can be made ahead of time and stored in the refrigerator.
- If it thickens, reheat it briefly before serving.
Serve the medallions with the creamy sauce, decorated with green peppercorns and garnished with the bitter glaze.
This recipe, a tribute to the creativity of Angela Ilardi, famous on Instagram as @angela.passione.cucina and a popular blogger at Giallo Zafferano, celebrates the art of reinventing a traditional dish into a contemporary gastronomic delight.
We invite all lovers of good food to try this delight and share their experiences with us.
Amaro Santa Croce isn't just a liqueur, it's an ingredient that speaks to us, our history, and our commitment to innovating while respecting tradition.
