In Odessa, people inherit “their” sellers. Mom will definitely take her young daughter around the bazaar and introduce her to everyone. Just like her mother did, and before that her grandmother. It is a great happiness to have “your” sellers. You go up to them and say: “I need this”. While she can’t say that today this product is not that fresh, she also needs to sell it, so she says to you in a very strict voice: “You don’t need this today!” And you go further, reassured. You don’t need it, even if others might. Yes, it’s not fair. But what can you do? Bazaar.
In Odessa, people inherit “their” sellers. Mom will definitely take her young daughter around the bazaar and introduce her to everyone. Just like her mother did, and before that her grandmother. It is a great happiness to have “your” sellers. You go up to them and say: “I need this”. While she can’t say that today this product is not that fresh, she also needs to sell it, so she says to you in a very strict voice: “You don’t need this today!” And you go further, reassured. You don’t need it, even if others might. Yes, it’s not fair. But what can you do? Bazaar.- Prep time: 15 minutes + 1 hour 30 minutes -5 hours’ marinating
- Cook time: 1 hour
- Serves: 4-6
- Difficulty: medium
- Course: main course
- Cookware: knife, grill pan
- Cuisine: European
Ingredients
- 1 kg beef fillet
- 300 g cherry tomatoes
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 150 ml olive oil
- 2 tsp sugar
- freshly ground black pepper
- sea salt
For the sauce:
- 500 g cherries, fresh or frozen, pitted
- 150 ml dry red wine
- 5 sprigs of thyme
- 150 g sugar
- 70 g butter
Cooking method
Step 1
If the beef fillet has a “wing”, then it must be cut off. Clear the meat of the silver skin. Season the meat with pepper, add 100ml olive oil, rosemary and thyme leaves. Marinate in the refrigerator for at least 1 hour 30 minutes, but no more than 5 hours.
Step 2
Cook the cherry sauce. Put cherries, thyme, and sugar in a saucepan, pour wine. Put on low heat and cook for 40 minutes, stirring occasionally. Add the butter and simmer the sauce for another 20 minutes.
Step 3
Heat the oven to 170°C. Salt the meat. Put the grill pan on high heat and fry the meat for 3-4 minutes on each side. Transfer to a baking sheet and bake in the oven for 20 minutes. Let the cooked meat rest for 10 minutes.
Step 4
Place a frying pan on medium heat. Pour olive oil, add cherry tomatoes, salt, and sugar. When the skin on the tomatoes is cracked, add 4 tbsp cherry sauce and fry for another 1½ minutes. Remove from heat. Slice the meat and serve with cherry tomatoes and cherry sauce.
My tips and tricks:
If you fry large cuts of meat, then after cooking they need to be allowed to rest for 10-20 minutes, depending on the size of the piece. During this time, the meat does not just rest, processes take place in it that will make it softer and juicier. As we cook meat, the protein in it heats up and hardens. Therefore, the meat juice accumulates in the centre of the steak. By allowing the meat to rest, you allow the juices to spread evenly. When calculating the rest time, the chefs choose the ratio: 100g to 1 minute. The only thing I’m not sure about is whether you have the patience not to cut and eat delicious meat right away 🙂
- 1 kg beef fillet
- 300 g cherry tomatoes
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 150 ml olive oil
- 2 tsp sugar
- freshly ground black pepper
- sea salt
- For the sauce:
- 500 g cherries, fresh or frozen, pitted
- 150 ml dry red wine
- 5 sprigs of thyme
- 150 g sugar
- 70 g butter
- If the beef fillet has a "wing", then it must be cut off. Clear the meat of the silver skin. Season the meat with pepper, add 100ml olive oil, rosemary and thyme leaves. Marinate in the refrigerator for at least 1½ hour, but no more than 5 hours.
- Cook the cherry sauce. Put cherries, thyme, and sugar in a saucepan, pour wine. Put on low heat and cook for 40 minutes, stirring occasionally. Add the butter and simmer the sauce for another 20 minutes.
- Heat the oven to 170°C. Salt the meat. Put the grill pan on high heat and fry the meat for 3-4 minutes on each side. Transfer to a baking sheet and bake in the oven for 20 minutes. Let the cooked meat rest for 10 minutes.
- Place a frying pan on medium heat. Pour olive oil, add cherry tomatoes, salt, and sugar. When the skin on the tomatoes is cracked, add 4 tbsp cherry sauce and fry for another 1½ minutes. Remove from heat. Slice the meat and serve with cherry tomatoes and cherry sauce.