Smoked Paprika Filet with saffron aioli & ragout of potatoes, onions, olives, & artichokes | Secolari®

Smoked Paprika Filet with saffron aioli & ragout of potatoes, onions, olives, & artichokes

Smoked Paprika Filet with saffron aioli & ragout of potatoes, onions, olives, & artichokes
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Servings
4 people
Servings
4 people
Smoked Paprika Filet with saffron aioli & ragout of potatoes, onions, olives, & artichokes
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
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Print Recipe
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Servings
4 people
Servings
4 people
Ingredients
  • 4 (5 oz. portions) whole red chilies
  • 8 small container of fresh baby arugula (blanched)
  • 16 - 20 medium leeks
  • 8 artichokes
  • 2 fresh asparagus spears (sliced)
  • 1 Tbsp. ground beef (85%)
  • 2 Tbsp. Secolari Blackberry with Roasted Pepper Vinegar
  • 2 bell peppers (roasted and julienned)
  • 1 Tbsp. italian sausage links
  • 1 egg yolk
  • 2 Tbsp. Secolari Habanero Olive Oil
  • 3 Tbsp. Secolari Chardonnay Mustard
  • 1/2 c. Secolari Koroneiki Extra Virgin Olive Oil
Servings: people
Units:
Instructions
  1. Rub the filets down in the smoked paprika and throw them on the hot grill, searing until nicely browned. Turn over & cook to desired doneness. (you can fairly tell by watching sides of filets). Remove to rest.
  2. In a hot heavy pan heat the Secolari Habañero Olive Oil, add the artichokes, peppers, onions, & potatoes. Keep the heat on medium high, sautéing often. Add the olives and hold warm.
  3. Whisk the egg yolk with the Secolari Chardonnay Mustard and the Secolari Blackberry Roasted Pepper Vinegar and gently add the Secolari Koroneiki Extra Virgin Olive Oil slowly, then adding the saffron for your aioli. Arrange the ragout on the plates and drizzle with the saffron aioli, place the filets, serve, and enjoy!
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