Ingredients
Ingredients for 4 servings:
- 8 slices Ardo Parilla grill vegetables - per type courgette, aubergine, red and green pepper,
- 750g fillet of beef,
- 4 prawns,
- 1 Ciabatta,
- salt, pepper
For the tomato sauce:
- 125g Ardo cherry tomatoes,
- 200g diced Ardo tomatoes,
- 40g diced Ardo shallots,
- 2 tablespoons Ardo basil,
- 25g Ardo black olive rings,
- 100ml vegetable stock,
- 30ml olive oil,
- 3 tablespoons tomato puree
For the herb sauce:
- 3 tablespoons Ardo 8 herb mix,
- 50ml vegetable stock,
- 1 teaspoon pesto,
- 25ml cream,
- 20g cold butter,
- salt, pepper
Allergens
Gluten
Lactose
Crustaceans
Preparation
- Prepare the tomato sauce: brown lightly the shallots with the diced tomatoes and basil, thicken with the tomato puree and pour the stock. Cook for 5 to 6 minutes. Add the cherry tomatoes and cook for another 2 minutes.
- Heat up the grill vegetables according to the instructions
- Prepare the herb sauce: bring the vegetable stock with the herbs and pesto to a boil. Thicken with the cream and cold butter.
- Cut the fillet of beef into 4 medallions, season, and grill with the prawns as desired.
- Arrange the medallions with the prawns on the tomato sauce and the grilled vegetables on the herb sauce.
- Serve the freshly baked Ciabatta with it.
Ardo products used in this recipe