A delicious and luxurious pizza with beef fillet, pesto cream, parmigiano reggiano, pickled red onion, arugula and roasted pine nuts.
| Servings | 4 Portions |
| Tags | Beef | Family Dinner | Flour | Italian | Main Course | Pizza | Swedish |
| Allergens | Eggs, Milk, Tree nuts, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
This is a very good pizza that I first ate at the restaurant GASTRO|nome in Lund where they call it "Filetto alla GASTRO". Since then, I have wanted to try to recreate that experience at home even though I know I won't be able to achieve the same quality. I have no insight into how they prepared the pizza at the restaurant, but have only looked at the menu and guessed at the ingredients and quantities for something that turned out to be delicious.
I also wrote a short article while I tried to recreate the pizza and took my chances. Most of it is pretty self-explanatory, but things like what goes into their pesto cream and how they prepare "sooted beef tenderloin" are things that I have no idea about. Anyway - I think my homemade version turned out excellent and well worth the investment in time. The investment in money, however, is a bit worse - the ingredients are expensive so it's not something you do every day. But sometimes you deserve a little luxury and then this pizza is perfect!
My version contains a beef fillet that I cook sous vide and then fry in a hot frying pan, first with only oil and then I add butter, garlic and rosemary. Maybe not as luxurious as the restaurant's, but luxurious enough for me. :)
In one of the pictures I have added some aged "prästost" (similar to aged cheddar) cheese before baking the pizza - mostly because I just wanted to try how it turned out. It can be excluded, but more cheese is more cheese - how can it go wrong?
More Images
Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight.
- Cook the beef tenderloin. If sous vide, I use 56°C, 2 hours and season only with salt and pepper.
- Chop the tomatoes in half and dry in the oven at 125°C, about 2 hours.
- Roast the pine nuts in a dry frying pan over medium heat for a few minutes until they have a little color.
- Mix the pesto and creme fraiche and store in the refrigerator until it is time to bake the pizzas.
- When everything is prepared as above, take out the dough and start the pizza oven. The dough can be left at room temperature for about 60 minutes.
- Stretch out the dough with a little extra flour. Sprinkle some semolina on the pizza peel and then place the dough on top. Spread on pesto cream - bake the pizza.
- On the hot pizza, add arugula, pickled red onion, sliced beef tenderloin, dried tomatoes, coarsely ground black pepper, shaved parmigiano reggiano and finally toasted pine nuts.
- Enjoy!
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4707.98 kcal | 1176.99 kcal | 223 kcal |
| Carbohydrates | 442.51 g | 110.63 g | 20.96 g |
| Fat | 230.33 g | 57.58 g | 10.91 g |
| Protein | 205.21 g | 51.3 g | 9.72 g |
| Sugar | 49.4 g | 12.35 g | 2.34 g |
| Salt | 24.49 g | 6.12 g | 1.16 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
