Beef fillet with pea purée, pistachio pesto & vermouth sauce

Prepare the Dry Marinade according to the instructions.

Cut the fillet into portions and place them in vacuum bags with the marinade. Refrigerate for 2 hours. Cook in the roner for 1 hour at 59°C.

For the pea purée

Sauté the onion, the peas and the potatoes cut in cubes, add the apple juice, the Chicken Bouillon and pepper and boil until they are softened. Blend all the ingredients in a thermo mixer until smooth and add the butter. Pass through a sieve if necessary.

For the pistachio pesto

Blanch the arugula to retain the color and blend it with all the other ingredients in a blender until smooth.

Season the mushrooms with Coffee Rub Seasoning and a little salt. Sauté them in a frying pan with some olive oil over high heat. Remove to a plate. In the same pan, add the butter spooning it repeatedly over the fillets until you get a nice crust (Arroser). Set aside to rest.

In the same pan, prepare the sauce. Pour the vermouth until the alcohol evaporates, add the water and the Demi Glace Sauce. Remove from the heat, add the butter and the freshly ground pepper and mix well.

Serve the whole fillet on a plate, a generous amount of pea purée, a mushroom, a spoonful of pistachio pesto and pour over the vermouth sauce.