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
3/4 poundboneless beef round steakcut into thin strips
1-2Tbspssmoked paprika
2 TbspsSecolari Habanero Olive Oil
1to tasteSecolari Applewood Smoke Sea Salt
4artichokes hearts (bottoms) cut in 1/3 inch slices
1mediumsweet or red onionthinly sliced
2bell peppersthinly sliced
6 small yukon potatoesthinly sliced
2TbspSecolari Habanero Olive Oil
10-12largepitted green olivesroughly chopped
1largeegg yolk
2tspsSecolari Chardonnay Mustard
2 tbspsSecolari Blackberry Roasted Pepper Vinegar
1/2cupSecolari Koroneiki Extra Virgin Olive Oil
1/4 tspsaffronSteep in 1 teaspoon of warm water
1to tasteblack 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 HabaƱero 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.