Beef Fillet with Fennel Cream

Method

1. Trim the beef fillet tail: remove excess fat and connective tissue, cut into two portions, and tie each with kitchen twine to hold shape.
2. Blanch the fennel halves in salted boiling water. Reserve the cooking water.
3. Peel the potato and blanch it in the same cooking water until tender. Drain.
4. In a pan, melt a knob of butter and sauté the blanched fennel for a few minutes. Add cream, salt, and pepper. Cook until tender. Transfer to a blender, add grated Parmigiano Reggiano, and blend until smooth to make the fennel cream.
5. In another pan, heat clarified butter. Add garlic cloves (with skin) and rosemary sprigs. Add the drained potato and cook until golden and crispy.
6. In the same pan, sear the tied beef fillets on all sides until well browned. Add an onion (with skin) to the pan for flavor.
7. Season the radicchio leaves with salt, pepper, and a drizzle of extra virgin olive oil.
8. To plate: place the golden potatoes and spring onions on the plate. Spoon the fennel cream alongside. Remove the twine from the fillets and place them on the cream. Add the seasoned radicchio and garnish with fennel fronds. Serve immediately.