Food Memories: Beef Fillet in Tramezzini wrap with Balsamic Jus

About 18 months ago, I was in Frankfurt for business and stayed at the Sheraton Frankfurt Hotel and Towers. Deciding to forego the cheaper option of the airport fast food fare, I instead took a look at the Room Service menu. I Decided to order a Lamb Fillet in Tramezzini wrap served with a balsamic Jus. What I was served was beyond my wildest imagination.

It was probably the best thing I've ever eaten

It was probably the best thing I've ever eaten

The lamb fillet was so tenderly cooked, the balsamic jus playing wonderfully against the olive tapenade lining the inside of the crunchy tramezzini crust. I immediately called the front desk, and asked to see the Chef to thank him personally. The Hotel manager came to my room and escorted me to the restaurant, where he introduced me to the Chef. The chef was even kind enough to teach me how to prepare the dish in his jitchen. What’s even more, he took my email address and sent me the recipe for the dish the next day – in German.

This dish is conceptually related to the Beef Wellington: Fillet wrapped in Pastry/Bread. The key differences are:

  • the use of an olive tapenade instead of a mushroom duxelle;
  • the use of white bread instead of puff pastry
  • searing the wrapped beef instead of baking in an oven.
  • Balsamic Jus instead of a brown gravy.

And without further ado, here is the recipe; translated and adapted, courtesy of Chef

Balsamic Jus

  • 4 TBSP unsalted butter
  • 1 medium onion; thinly sliced
  • 3 Sprigs of Thyme
  • 1 cup dry white wine (I use chicken broth instead, with a little added white wine vinegar)
  • 4 cup chicken stock or canned low-sodium broth
  • 1 Bay leaf
  • 6  Black peppercorns; crushed
  • 1/2 cup  balsamic vinegar
  • 1/2 cup  thinly sliced shallots

Melt the butter in a large saucepan. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened and browned, a about 10 minutes. Add 1/2 cup of the wine and boil over moderately high heat until the liquid is almost evaporated, about 3 minutes. Add the chicken stock, bay leaf and peppercorns and boil over moderately high heat until reduced to 1 1/2 cups, about 30 minutes.

In a medium saucepan, combine the balsamic vinegar with the shallots and the remaining 1/2 cup of white wine and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the reduced chicken stock and cook for 2 minutes. Strain the sauce into a small saucepan.

Olive Tapenade:

– Blend together olives, garlic and a little olive oil in a blender. Set aside for later.

Tramezzini Wrap:

– Pan-sear the fillet in a hot pan with a little olive oil. Add 1 TBSP Butter and rosemary.

– Meanwhile, remove crusts from milk white toast, and layer them so they become one big sheet large enough to wrap the beef in. Flatten with a rolling pin. Alternatively, Roll out a sheet of puff pastry instead.

– Spread the tapenade, Parmesan Cheese and Egg white on the Bread. Roll the Lamb in the toast and fry it on all sides until it’s a light golden brown.

–  Place wrapped beef in the oven at 400F (200C) for 20 minutes

Cooking Time 1 hour.


About Wesam E Masoud
Chef Patron of @chefsmarketmasr, Host of @CBCSofra's #matbakh101. I have one degree in Medicine & 3rd degree burns from cooking.

2 Responses to Food Memories: Beef Fillet in Tramezzini wrap with Balsamic Jus

  1. Mister Hankey the Christmas Poo says:

    Funny how you find good food in unexpected places. Best meal I ever had was a beef wellington in an Egyptian-owned restaurant in the middle of Iowa. Go figure.

  2. Wesam Masoud says:

    Having a great meal at a Sheraton is not unexpected – it’s not like it’s the Odeon Palace Hotel.

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