Smoked beef, grapes, pine nut paste, and cocoa
Duration
25 min
Difficulty
Average
Servings
x 4
800 g beef tenderloin
50 g butter
olive oil
salt and black pepper
fermented cocoa, or alternatively, grated 80% dark chocolate or unsweetened cocoa powder
20 red grapes
2 tablespoons of red wine vinegar
100 g pine nuts
50 g peanut oil
5 g of fine salt
12 Brussels sprouts
- Cut the grapes in half and remove the seeds, which can be unpleasant and slightly astringent, then sprinkle them with a tiny bit of red wine vinegar.
- For the pine nut paste: Toast the pine nuts in the oven at 180°C until they are nicely browned, then blend them in a food processor with the salt and peanut oil.
- Cut the beef tenderloin into 4 fillets weighing about 150 grams each, season with salt, and brown them on all sides in a cast-iron skillet with plenty of butter.
- Remove them from the heat and pat them dry with paper towels; keep them warm.
- Place them on a grill with wood chips to smoke them and let them quickly absorb the flavor.
- Cut the fillets into slices, add a few grapes, sprinkle with fermented cocoa powder (or, alternatively, grated 80% dark chocolate or unsweetened cocoa powder), and top with the blanched baby kale leaves.