Seared Beef with Watercress, Chicory and Pear
  • 4 peeled firm pears
  • 2 cups red wine
  • 2 tbsp caster sugar
  • 1 bunch watercress
  • Baby spinach leaves
  • 1 head of chicory (or arugula if not available)
  • Beef filet
  • 4 tbsp olive oil
  • Bertozzi Parma Flakes
  • Balsamic Vinegar
  • Black pepper 
  • Put the whole pears into a saucepan with the wine and sugar.
  • Heat and simmer gently uncovered, turning the pears until they are tender.
  • Carefully lift the pears from the reduced liquid and leave them to cool.

  • Place the watercress, spinach and chicory on a plate.
Preheat a pan on high for the beef.
  • Brush the rump steak with one tablespoon olive oil, then sear it for two minutes on each side.
  • Remove, cover with foil and leave to rest for five minutes.

  • Cut the pears into slices, removing the core, and arrange on the plate.
  • Slice the beef  and place on the dish.
  • Add the Bertozzi Parma Flakes.
  • Drizzle the remaining olive oil over the plate along with a few drops of balsamic vinegar.
  • Serve sprinkled with freshly ground black pepper. 
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