Smoked Paprika Beef Fillets-Saffron Aioli
Smoked paprika is a ground spice made from dried red peppers where the peppers have been dried over wood fires to give it a smoked flavor. In this recipe, paprika gives the beef fillets a slightly smoky aroma. The Saffron Aioli is a delicious garlic-based sauce, which makes a great pairing for this beef recipe. Chef Wecker
Smoked Paprika Beef Filet - Saffron Aioli
Smoked paprika is a ground spice made from dried red peppers where the peppers have been dried over wood fires to give it a smoked flavor. In this recipe, paprika gives the beef fillets a slightly smoky aroma. The Saffron Aioli is a delicious garlic-based sauce, which makes a great pairing for this beef recipe. Chef Wecker
Ingredients
- 3/4 pound boneless beef round steak cut into thin strips
- 1-2 Tbsps smoked paprika
- 2 Tbsps Secolari Habanero Olive Oil
- 1 to taste Secolari Applewood Smoke Sea Salt
- 4 artichokes hearts (bottoms) cut in 1/3 inch slices
- 1 medium sweet or red onion thinly sliced
- 2 bell peppers thinly sliced
- 6 small yukon potatoes thinly sliced
- 2 Tbsp Secolari Habanero Olive Oil
- 10-12 large pitted green olives roughly chopped
- 1 large egg yolk
- 2 tsps Secolari Chardonnay Mustard
- 2 tbsps Secolari Blackberry Roasted Pepper Vinegar
- 1/2 cup Secolari Koroneiki Extra Virgin Olive Oil
- 1/4 tsp saffron Steep in 1 teaspoon of warm water
- 1 to taste black pepper
Instructions
- Rub the filets with the smoked paprika and season with salt and pepper. Heat a grill or stove top grill on medium heat. When hot, place a few filets at a time searing until browned. Turn over once and cook the other side to you desired doneness. When ready, set aside to rest.
- In a hot heavy pan heat Secolari Habañero Olive Oil on medium heat. Add the artichokes, peppers, onions, and potatoes. Saute on stirring ocassionally until all the vegetables are done. Test with a fork or the tip of a knife. When ready, add the olives and keep warm.
- Whisk the egg yolk with the Secolari Chardonnay Mustard and the Secolari Blackberry Roasted Pepper Vinegar. Gently and slowly add the Secolari Koroneiki Extra Virgin Olive Oil to emusify and thicken. When thick, add the saffron and whisk again. Taste for seasoning and adjust with salt and pepper as needed.
- Arrange the ragout filets on a platter; drizzle with the saffron aioli.
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