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easy &quick

Beef Steak with Italian Diabolo Sauce

QimiQ Benefits

  • Light and fluffy consistency
  • Very high whipping volume
  • Creamy indulgent taste with less fat

Minutes

15

Beef Steak with Italian Diabolo Sauce
Beef Steak with Italian Diabolo Sauce

Ingredients

For 10 portions

  • 2kg

    Beef fillet

  • Salt and pepper

  • For the sauce

  • 60ml

    Olive oil

  • 6

    Garlic clove(s), finely chopped

  • 240g

    Tomato(es), crushed

  • Salt and pepper

  • Red pepper flakes

  • 20g

    Flat-leaf parsley

  • 50g

    Capers

  • 24g

    Chilli powder

  • 180g

    Onion(s), chopped

  • 120g

    Butter

  • 2cl

    Lemon juice

  • 20g

    Brown sugar

  • 1pinch(es)

    Cayenne pepper

  • 400ml

    Beef stock

  • For the herb butter

  • 175g

    QimiQ Whip Pastry Cream, chilled

  • 325g

    Butter, softened

  • 50g

    Mixed herbs

  • Salt and pepper

Preparation

  1. Season the beef fillet and pan fry on both sides.
  2. For the sauce: sauté the onions. Add the brown sugar and caramelize.
  3. Add the remaining ingredients. Bring to the boil and season to taste. Puree with a blender.
  4. For the herb butter: whisk the butter until fluffy. Slowly add the cold QimiQ Whip Pastry Cream step by step and continue to whisk for a few minutes. Add the herbs and salt and pepper and continue to whisk until the required volume has been achieved.
Some doughy looking food

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