Beef filet, broccoli, herring, and tart sauce | Luca Marchini

Ingredients for 4 people

• 4 filetto of Bianca Modenese beef, 150 g each
• 300 g broccoli
• Half a herring, cut into small cubes
• 50 g mirin
• 50 ml mushroom broth
• 50 g apple vinegar
• 15 g soy sauce
• 20 g tomato paste
• Sprouts, oil, salt, and vegetable broth to taste

For the tart sauce

Place the soy sauce, mushroom broth, Mirin, apple vinegar, and tomato paste in a small saucepan and reduce slowly by a quarter.

For the filetto

Vacuum seal the filetto. Bring it to a temperature of 45°C in water using an immersion thermometer. Pat it dry, grease it and cook it in a pan over high heat on all sides. Place it in the oven at 190°C for 3 minutes, then grease it again and grill it on both sides (preferably using a Kamado grill).

For the broccoli

Separate the broccoli florets from the stalks, cook them for different lengths of time, but always briefly in salted water, and rinse them. Blend them with extra virgin olive oil and vegetable broth. The result should be a thick sauce.

Dish composition

Place a quenelle of broccoli on the plate, top with the herring and sprouts. Place the filetto on the plate, cut on top to show the rare cooking, and pour the warm, tangy sauce over it at the table.