a fillet of beef in a candied tomato crust

Tell us about your recipe for beef fillet with candied tomato and almond crust

“At home, in Naples, there is a typical recipe called “carne alla pizzaïola”, it is beef in sauce, with meat cooked slowly in a tomato sauce. This recipe is a reinterpretation! We use very tender meat, Charolais, so we don’t need to cut it finely and cook it for a long time. We just snack it, and for the sauce, we make a tomato paste and an almond paste for a little more crunch. In terms of taste, on the other hand, we immediately find the codes of the Italian recipe! »

What wine would you suggest with this dish that takes you to the south?

Alban Perez, sommelier: “I would go for a Burgundy, a Nuits Saint-Georges. In the restaurant, we serve bottles of Domaine Matthieu Gille 2016 which we really like. Made from Pinot Noir, it will be both delicious and silky, with fruit. It goes well with beef and tomatoes, without fading but with elegance. »

Is this the style of recipes that you offer in your restaurant Le Bœuf d’Argent in Lyon?

” Exactly. We work as a family, we are two sisters, a brother and a brother-in-law, and we come from Italy, from Naples more precisely. So we offer Italian-inspired menus, but we rework the recipes to reinterpret them in our own way and adapt them to local products. »

Beef fillet with candied tomato and almond crust

For 4 people


Meat : 600 g of Charolais beef fillet • 120 g of butter • 120 g of dried tomatoes (preserved in oil) • 80 g of almonds • 200 g of sunflower oil • Salt

Cauliflower cream : 100 g of cauliflower • 100 g of crème fraîche • 30 g of butter • Salt

Shallots : 30 g of butter • 100 ml of vegetable stock • 4 shallots of 30 g



Prepare the dried tomato paste by mixing the tomatoes and half the oil. Mixer.

Do the same with the almond paste.

Cut the meat into thick pieces. Brown it for 3 minutes on each side with the butter.

Cover the meat with the two doughs and place in the oven for 7 minutes at 160°C.


Cook the cauliflower and cream. Add the butter. Mixer.


Gently cook the shallots in butter. Add the vegetable stock. Cut the shallots in half and caramelize them with oil.

By Viviana and Antonio Pisacane, the Silver Ox, Lyon 5th


I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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