Beef Tenderloin Timbales

(*) For 4 timbale ramekins.

Cut beef tenderloin into fine tranches (leave), three pieces per timbale. Season. Brush the ramekins with olive oil and press in a tranche of fillet, then in turn a little bit of arugula, parmesan cheese, roasted shallots and a little bit of peperoncino. Drizzle with a little bit of oil and press the second tranche of fillet on top. Repeat the process twice, finishing with a tranche of meat. The ingredients should form a rich and compact mass.

For the sauce, sauté the shallots and extinguish with the red wine, boil very vigorously, then add the soup. Reduce again by almost half. Put the sauce in a mixing bowl form and mix with the butter, season.

Meanwhile, place the timbales in the oven preheated to 80 °C for 25 minutes.

Quickly sauté the remaining arugula and arrange on the plates. Place the timbales on top and surround them with the top foam of the mixed sauce. Finish with a few drops of olive oil.

Our tip: Use your favorite red wine for cooking!

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