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Tuesday, June 15, 2010

Tenderloin with rosemary on top of fava(yellow split pea)puree

By Vasilis Zacharakis (Nichteri restaurant)

  • 1 tenderloin clean (about 700grams)
  • 50grams finely chopped smoked bacon
  • 1 sprig of fresh rosemary flowered
  • 1 glass Vinsanto (sweet Santorinian wine)
  • 1 Florina pepper chopped into dices
  • 1 small hot pepper cut in dices
  • 1 spoonful of tomato sauce
  • 1 teaspoon of soya sauce
  • 1 teaspoon of honey
  • Olive oil
  • Salt, pepper
  • Some parsley finely chopped
For fava puree:
  • 200grams fava beans
  • ½ litre water
  • 1 small onion cut in 4 pieces
  • 150grams of olive oil
  • Salt, pepper


We rinse the fava beans, strain, and put in a heavy saucepan on medium heat; once it starts boiling we skim and reduce the heat. We put the onion in together with a spoonful of olive oil and we simmer on very low heat. Once it becomes chyle, we season with salt and pepper and remove from the heat. Add the remaining olive oil and make the puree with hand mixer.
We cut the tenderloin in rounds of one cent, season with salt and pepper and sauté for 2 minutes on each side, in a hot sauté pan with some olive oil.
We remove the meat and keep it warm.
In the same sauté pan, we sauté the bacon and continue sautéing together with the peppers, toss the rosemary, mix and quench with the Vinsanto. We add the honey, the soya sauce and the tomato sauce. When the sauce is reduced we add salt and pepper to taste…

Food styling:
We lay on a plate the fava puree, we put the tenderloin and toss the rosemary sauce on top.

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