{"id":7460,"date":"2021-08-02T09:30:49","date_gmt":"2021-08-02T07:30:49","guid":{"rendered":"https:\/\/pestofresco.eu\/beef-tenderloin-with-pesto-fresco-genovese-sauce\/"},"modified":"2025-02-19T12:22:49","modified_gmt":"2025-02-19T11:22:49","slug":"beef-tenderloin-with-pesto-fresco-genovese-sauce","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/beef-tenderloin-with-pesto-fresco-genovese-sauce\/","title":{"rendered":"Beef tenderloin with Pesto Fresco Genovese sauce"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">By far the tenderest and most prized cut of beef in a preparation that is as simple as it is sublime: Beef tenderloin with Pesto Fresco Genovese sauce.<br\/>The tender tenderness and delicate flavor of the tenderloin marry perfectly with the Pesto Fresco sauce, for a dish with an intense and truly delicious flavor.<br\/>Here is the new recipe from chef Luca Cellerino of Ristocaff\u00e8 Il Ponte di Toirano.<\/h2>\n\n<p><strong>Filet of beef with Pesto Fresco Genovese sauce<\/strong> is a <strong>sublime<\/strong> preparation with an intense flavor that will please all palates, even the most <strong>refined<\/strong>.<br\/>For this recipe, <strong>chef Luca Cellerino of Ristocaff\u00e8 Il Ponte di Toirano<\/strong> has in fact chosen the <strong>finest and leanest cut of meat<\/strong> and paired it with <strong>Pesto Fresco Genovese<\/strong> to create a <strong>play of flavors that amazes<\/strong>.<br\/>Let&#8217;s get to the recipe!<\/p>\n\n<h3 class=\"wp-block-heading\">Beef tenderloin with Pesto Fresco Genovese sauce: ingredients for 4 people<\/h3>\n\n<ul class=\"wp-block-list\"><li>The 170gr jar of Pesto Fresco Genovese.<\/li><li>600gr. of beef tenderloin medallions <\/li><li>00 flour qb<\/li><li>20gr. of butter <\/li><li>EVO oil qb<\/li><li>Garlic<\/li><li>1 sprig of rosemary<\/li><li>\u00bd glass of wine (we used an Ormeasco Sciacchetr\u00e0 di Pornassio)<\/li><\/ul>\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n<ul class=\"wp-block-list\"><li>Lightly flour the fillet medallions.<\/li><li>Put butter with Evo oil in pan and melt on low heat<\/li><li>Put the fillet medallions in the pan and start cooking<\/li><li>When you turn them over, pour in the wine and let it evaporate. Continue cooking <\/li><li>Add salt, according to your taste. We recommend using a little <\/li><li>Once cooked (the medallions should show colorful, just &#8220;charred&#8221; on the surface), remove the fillet medallions from the pan and set aside<\/li><li>Pull the sauce together with the help of a little flour. It should turn out smooth and velvety <\/li><li>Separately, in a bowl, dilute the Pesto Fresco Genovese with a little cold water so that it is smooth and homogeneous<\/li><li>Plate the filet medallions on the butter sauce, adding the Fresco Genovese pesto sauce over the meat and finish with a drizzle of raw EVO oil. We accompanied them simply with steamed pelandroni seasoned with a little EVO oil. <\/li><\/ul>\n\n<p><strong>Beef tenderloin with Pesto Fresco Genovese sauce<\/strong> is ready to be eaten with your diners. Enjoy your meal!<\/p>\n\n<p><strong>Do you want to buy Pesto Fresco Genovese from our Frasca e Nassa Artisan Laboratory in Loano<\/strong>? <strong><a href=\"https:\/\/pestofresco.eu\/en\/shop\/\">Click here <\/a>to receive it directly to your home.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By far the tenderest and most prized cut of beef in a preparation that is as simple as it is sublime: Beef tenderloin with Pesto Fresco Genovese sauce.The tender tenderness and delicate flavor of the tenderloin marry perfectly with the Pesto Fresco sauce, for a dish with an intense and truly delicious flavor.Here is the&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[1322,1323,567,582],"class_list":["post-7460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-beef-tenderloin","tag-fillet-medallions","tag-fresh-pesto-genovese","tag-pesto-genovese-en"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/comments?post=7460"}],"version-history":[{"count":1,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7460\/revisions"}],"predecessor-version":[{"id":7462,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7460\/revisions\/7462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media\/6762"}],"wp:attachment":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media?parent=7460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/categories?post=7460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/tags?post=7460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}