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    Paillard of Irish Hereford with grilled vegetables, rocket, olive vinaigrette & pesto

    • 2 min read

     

    For the Pailliard

    1 fillet of beef

    Flor de Sal d´Es Trenc Rosa

    Pepper

    Cut the fillet of beef into slices about half a centimeter thick and fry briefly in hot oil. Season with salt and pepper.

     

    For the salad:

    2 bunches of rocket salad

    200 g black olives

    3 tablespoons old balsamic vinegar


    100 ml olive oil


    Flor de Sal d´Es Trenc Olivas Negras


    freshly ground pepper


    Sugar

    Clean, wash and spin dry the rocket. Cut the olives into small pieces. For the dressing, mix the balsamic vinegar with the olive oil, add the olive pieces and season with Flor de Sal, pepper and sugar.

     

    For the grilled vegetables:

    6 aubergines

    6 Courgettes


    6 colourful mixed peppers


    2 cloves of garlic


    3 garlic bulbs


    250 ml olive oil


    Rosemary and thyme twigs, bay leaves


    Flor de Sal to sprinkle

    Wash the aubergines and courgettes and cut into slices about 3 mm thick. Wash, quarter and core the peppers. Leave the garlic bulbs unsplit.

    For the marinade, peel the individual garlic cloves, cut them in half and mix with olive oil, rosemary and thyme twigs and bay leaves. Leave the vegetables in the marinade for at least 1 hour. Then grill them on the oiled grill from both sides. Place the whole garlic bulbs on the grill and grill until they are black on the outside - then the inside is as soft as butter.

     

    For the pesto:

    75g basil

    2 tablespoons pine nuts


    1 clove of garlic


    1 tsp salt


    200ml olive oil


    50g freshly grated parmesan

    Mix all ingredients (except parmesan) in a food processor. When everything is mixed, add the Parmesan and mix in slowly.

    Arrange the paillard on the plates with the rocket salad and nappe with some pesto. Serve the grilled vegetables sprinkled with some Flor de Sal.

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    Flor de Sal d’Es Trenc Olivas Negras
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