Marinated beef steak, with pistachio sauce
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 4 beef fillet steaks
- 1 gousse garlic
- 2 c. à soupe Nyons olive oil PDO
- 1 c. à soupe grapefruit juice (or lemon juice)
- 1 c. à soupe oregano
- Pistachio and grapefruit sauce (see recipe suggestion)
- Pepper
- Camargue fleur de sel
Tip
Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane …) will pair very well with this recipe. We recommend a Nyons olive oil (PDO) for its aromas of hazelnuts and fresh grass, and its buttery notes.
Instructions
Mix together: Nyons olive oil PDO, grapefruit juice, oregano, pepper and peeled, degermed and crushed garlic.
- Pour this mixture over the meat in an airtight container. Make sure the meat is well covered with the mixture and place in the fridge for 1 hour.
- Cook on a very hot grill for 1 to 2 minutes on each side.
Serve hot or cold (after leaving in the fridge for 1 hour), seasoned with Camargue fleur de sel, served with the pistachio sauce and courgette tagliatelle.
Tip
Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane …) will pair very well with this recipe. We recommend a Nyons olive oil (PDO) for its aromas of hazelnuts and fresh grass, and its buttery notes.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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