Andorran beef tenderloin, scalded shallots and steamed broccoli


8 beef tenderloins 125 gr each.
Salt and black pepper
Extra virgin olive oil
6 medium shallots
Maldon salt flakes
One broccoli


Place finely chopped shallots in a bowl with a few flakes of Maldon salt. On a fry pan heat the 125ml of oil to the smoking point, then pour the oil over the shallots, blanched like this they will be a great compliment to the steaks. Steam broccoli until al dente.


Season the steaks with salt and pepper and cook on a hot grill or griddle, you should cook to your taste, although I recommend that as the part of the beef is one of the best, it should not be cooked aggressively as it will lose all the taste and softness.


Arrange the fillets on a plate topped with the oil-blanched shallots and serve the broccoli seasoned with salt flakes and a dash of olive oil as a side.


You can also use other cuts of beef or horsemeat, or with the same recipe, you can prepare a medallion of hake or monkfish.


Beef is rich in iron, protein and vitamins from group B; quality and tenderness will depend on the feeding and breeding conditions of the animal. In Andorra, they are raised until 4 months in freedom, feeding on mother cow milk and grass of the high mountain pastures. Later they are fed with selected legumes and cereals. Shallots are a smaller and sweeter variety of onions, in the shape of garlic-like cloves, it is quite aromatic and tasty, and has anti-inflammatory and antibiotic properties.

Read more: Dinner ideas of the Pyrenees by Carles Flinch ...