Pino Posteraro
Author, Cioppino's--A Lifetime of Excellence in the Kitchen

Cioppino’s Mediterranean Grill
1133 Hamilton Street
Vancouver
604-688-7466
www.cioppinosyaletown.com

Ingredients:
4 x 150 grams medallions beef tenderloin
80 ml brown beef stock, cold
35 ml extra-virgin olive oil
2 anchovy fillets, mashed
2 cloves confit garlic, mashed
10 ml honey
15 ml sherry vinegar
5 ml Dijon mustard
15 ml chopped preserved black truffle
25 ml onion naga
4 porcini mushrooms, sliced
80 grams cannellini bean ragout

Directions:
1. Pre-heat the oven to 220C. Season beef medallions with salt and pepper. Place medallions and beef stock in an ovenproof pan and cook for 10 to 15 minutes.
2. While the meat is cooking, heat 20 ml of the olive oil in a medium saucepan on low heat. Add anchovies and cook for 3 minutes, stir in confit garlic, honey, sherry vinegar, Dijon mustard and truffle. Pour in onion naga, increase heat to high and bring the sauce to a boil. Immediately turn off the heat.
3. Heat the remaining 15 ml of olive oil in a small frying pan. Add mushrooms and sauté for 3 minutes. Season with salt and pepper. In a small saucepan, warm the beans on medium heat.
4. On a clean work surface, slice the medallions in half to form two semi-circles.
5. To serve: divide mushrooms and beans among four plates. Arrange two half medallions on each plate and drizzle with some of the poaching liquid. Spoon one-quarter of the anchovy sauce over each serving. Serve immediately.