Olive Oil Poached Filet of Beef, Pearl Barley, Pickled Pearl Onions, and Broccoli di Cicco Vinaigrette
Source: Daniel Corey, Luce Restaurant
This recipe was demonstrated for CUESA’s Market to Table program on October 20, 2012.
12 red pearl onions, peeled
1 cup white balsamic vinegar
1½ cups water
1 teaspoon sugar
1 tablespoon salt
Broccoli di Cicco Vinaigrette
3 pounds Broccoli di Cicco
1 shallot, minced
⅛ cup pickling liquid from pearl onions
1 beef tenderloin, halved, trimmed, and tied
3 quarts plus ⅛ cup extra-virgin olive oil
1 bunch thyme
3 sprigs rosemary
6 cloves garlic, crushed
1 bunch savory
2 cups pearl barley
18 Brussels sprouts, leaves removed
3 tablespoons butter
24 watercress sprigs with flowers
1. Make the pickled onions one day ahead. Combine the onions, vinegar, water, sugar, and salt in a sauce pan and bring to a boil. Remove from the heat and transfer to a container. Place in a cooler to pickle overnight.
2. Preheat the oven to 225°F.
3. To make the vinaigrette, blanch the broccoli di ciccio in salted water until tender, then shock in an ice water bath to preserve the color. Finely chop the broccoli and mix it with the shallot, olive oil, and onion pickling liquid to make the vinaigrette.
4. Season the beef with kosher salt and sear lightly on all sides. Place in a small square pan and cover completely with olive oil. Add and the thyme, rosemary, and garlic and place in the oven until the internal temperature reaches 130°F for a perfect medium-rare. After removing from the oven, the beef should remain in the olive oil for at least 20 minutes.
5. Cook the pearl barley in salted water until tender, approximately 35 minutes. Drain and set aside.
6. Sautée the Brussels sprouts in butter, until just tender. Add the pearl barley to warm. Season with salt.
7. Remove the beef from olive oil and slice into steaks. Place a little of the Brussels sprout and pearl barley mixture on the plate. Place a steak alongside and dress with the vinaigrette. Garnish with “petals” of the pickled onions and watercress.