This preparation shows how a tender steak with little connective tissue, such as fillet, should be cooked quickly at high temperatures to trigger the Maillard reaction on the outside and at the same time maintain a temperature of less than 60°C on the inside. The taste and texture of a piece of meat cooked on the Ghisanativa is certainly different but you need to become familiar with the tool.

Here is a simple recipe to make at home and serve for a dinner for two if you like contrasting flavours. Alternatively, just take a cue from the video on how to cook meat with Ghisantiva. However, each cut deserves a closer look!

Ingredients for two

• 2 beef fillets;
• 4 discs of bread;
• 1 handful of semi-dry plums;
• 2 glasses of Merlot wine;
• 1 cinnamon stick;
• 2 cloves;
• 1/2 glass of fresh cream;
• 4 tablespoons of soya sprouts;
• 2 tablespoons of soy sauce;
• A few drops of Tabasco;
• Extra virgin olive oil, salt, pepper to taste.
  

Preparation methodology

Procedure for the fillet:

Place the soya sprouts in a not too large container, then add soya sauce, extra virgin olive oil and a couple of drops of Tabasco; let marinate for at least half an hour.

Heat the Ghisanativa, grease it with oil using a paper towel, form two small discs with the bread and, once the cast iron is hot, toast them on the Ghisanativa and keep them aside.

Cook the fillets on the same grill with a little oil and fine salt. We marinated the fillet in oil before bringing Ghisanativa up to temperature and cooking it. Then bring the fillets to the ideal cooking temperature, remove them from the heat and keep them warm.

Put the pan in which the fillets were cooked back on the heat, add the plums and deglaze with the Merlot wine, add the cinnamon and cloves and let it evaporate by at least half;

Add the fresh cream to the wine and let the sauce reduce to the desired consistency.

Serve by placing a bed of marinated soya sprouts on the plate. Then place the bread disk on top, the fillet and drizzle with plenty of mulled wine sauce.

Enjoy your fillet hot but remember to cook other pieces of meat with the same principles.