Fillet of Beef with Braised Radicchio,Jerusalem Artichoke and Pumpkin Seed Pesto

For the pumpkin seed pesto, process the pumpkin seeds and oil into a pesto using a blitz cutter or a hand blender, season with salt and sugar. Pluck radicchio into leaves and wash. For the red wine reduction, caramelize sugar and deglaze with red wine. Reduce until it becomes syrupy. Peel and quarter the Jerusalem artichokes. Slow fry them in olive oil, season with salt and pepper. Salt and pepper the beef fillets. Sear in a pan over high heat and place in the preheated oven for about 5 min (approx. 220 °C). Then remove and let rest in a warm place. Place the radicchio in the red wine reduction and heat briefly.Arrange the beef fillet with braised radicchio, Jerusalem artichoke and pumpkin seed pesto on plates. Finish with red wine reduction.This recipe was provided by: René Leitgebwww.dasleitgeb.atNähere Info on pumpkin seed oil can be found at: www.die-feinsten-essenzen.com

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