Fillet of beef in barbaresco
Instructions
Clean the celery, carrots, onion and chopped vegetables into sticks, as much as possible the same thickness.
Clean, wash and dry the mushrooms, slice them and keep them aside.
In a large skillet Saute a tablespoon of butter with one of oil, add the beef fillets, floured lightly sprinkle the pretzels and pepateli from both sides.
Let them cook for about 5-6 minutes, depending on whether you prefer more or less cooked.
Remove the meat from the fire, put it in a dish and keep it warm.
In the same pan, and its sauce, put the bacon, vegetables into sticks, juniper berries and cook for a few minutes over medium heat.
At this point add the red wine and, rather, focus do it partly evaporate.
When the sauce starts to become lucid and mixed together the half-nut, but be careful not to add salt too.
At this point, add a small spoonful of butter, moving the Pan rotation direction, so as to dissolve it smoothly, without let it FRY.
Arrange the fillets on a warm serving dish, pour over the wine and vegetable sauce and then sprinkle it all chopped parsley.
Serve accompanied with polenta or mashed potatoes.
Enjoy this dish with a bottle of the same wine used to prepare the tenderloin.
Ingredients and dosing for 6 persons
- 900 g of beef in slices from 150 g
- 150 g of carrots
- 120 g of celery
- 1 white onion
- 150 g of mushrooms
- 6 berries juniper
- 1 sprig of parsley
- 75 cl of vino barbaresco (dolcetto, chianti)
- 1/2 nut soup
- 1/2 tablespoon of flour
- 150 g of diced bacon
- 3 tablespoons of butter
- 1 tablespoon of olive oil extra virgin
- Pepper