A classic pairing: meat and mashed potatoes. But in this case, the meat is a juicy beef tenderloin accompanied by fried artichokes, and my mom's mashed mashed is the fabulous. The secret lies in the fact that the potatoes, peeled and sliced, Bake in milk. Then they are topped with butter and Parmesan: the result is always creamy, rich, tempter. Perhaps by far my passion when I was little. And even now that I'm big.
Ingredients for 4 people:
- 4 beef fillets about two centimeters tall
- extra virgin olive oil as required
- Flower of salt
- a few drops of balsamic vinegar
for the puree
- 6 medium potatoes
- whole milk just enough to cover the potatoes into the casserole
- salt to taste
- a pinch of nutmeg
- 50 grams of grated Parmesan cheese
- 40 grams butter
for the artichokes
- 2 artichokes
- salt to taste
- flour for bread coating
- oil for frying
Wash the potatoes and slice them: put them in a saucepan and add milk to cover. Add salt and cook over medium-low heat until the potatoes become keep. Go with the vegetable mill (do not whisk it otherwise becomes sticky and not crush with a potato masher or else remain lumpy), put it back into the casserole, Add butter and stir until, with the warmth of potatoes, it melts and set aside
For the fried artichokes, clean the artichokes from the outer leaves, the hardest parts and from the stem. Cut them in half and remove the internal barbette, then soak them in a bowl with water and lemon. Cut them into thin slices and dip them in lightly salted grits. Fry them in boiling oil.
For the thread, place in a pan a little extra virgin olive oil and sear the fillet on all sides. The meat should be rare, so you have to scald it about a minute per side. Cut the fillet into two or three pieces and salted lightly with Fleur de Sel.
While the tenderloin is resting’ heat the mashed potatoes, Add a pinch of nutmeg, some’ If milk is not soft enough and finally Parmesan. Serve the meat, topped with a drizzle of olive oil, Balsamic vinegar and freshly ground black pepper, on a bed of mashed potatoes and garnish with fried artichokes.
THE PAIRING: We chose a Sangiovese di Romagna reserve for this dish of red meat. TheEarth Gens (born from a joint research project between local wine-makers for the enhancement of the Sangiovese di Romagna), scents of ripe fruit and velvety taste and smooth with a long finish, goes well with a quality meat like beef tenderloin. Enjoy this wine at a temperature of about 18 degrees.