Ingredients to serve 4:

8 slices Ardo Parilla grill vegetables - per type courgette, aubergine, red and green pepper,
750g fillet of beef,
4 prawns,
1 Ciabatta,
salt, pepper

For the tomato sauce:

125g Ardo cherry tomatoes,
200g diced Ardo tomatoes,
40g diced Ardo shallots,
2 tablespoons Ardo basil,
25g Ardo black olive rings,
100ml vegetable stock,
30ml olive oil,
3 tablespoons tomato puree

For the herb sauce:

3 tablespoons Ardo 8 herb mix,
50ml vegetable stock,
1 teaspoon pesto,
25ml cream,
20g cold butter, s
alt, pepper


Gluten, Milk, Crustaceans


  1. Prepare the tomato sauce: brown lightly the shallots with the diced tomatoes and basil, thicken with the tomato puree and pour the stock. Cook for 5 to 6 minutes. Add the cherry tomatoes and cook for another 2 minutes.
  2. Heat up the grill vegetables according to the instructions
  3. Prepare the herb sauce: bring the vegetable stock with the herbs and pesto to a boil. Thicken with the cream and cold butter.
  4. Cut the fillet of beef into 4 medallions, season, and grill with the prawns as desired.
  5. Arrange the medallions with the prawns on the tomato sauce and the grilled vegetables on the herb sauce.
  6. Serve the freshly baked Ciabatta with it.
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