Grilled fillet in red wine sauce
Fillet with red wine sauce: a recipe for those who love meat and want to make it richer with a sauce based on red wine. The recipe I recommend is very tasty and simple to prepare. If you want to bring to the table a second course of very tasty and spectacular meat, the fillet of beef with red wine and sauce is right for you. Its tender and moist meat, combined with red wine sauce becomes truly irresistible!
The grilled fillet in flavored red wine sauce is a second course that combines art and food and wine culture: we find all the tenderness and flavor of a cut of fine meat such as fillet seasoned with a delicious sauce prepared with excellent red wine, enriched with fragrant aromas. Simple to prepare but with an amazing scenic impact, this recipe is ideal for a special occasion...
Let's see what are the ingredients needed to prepare this fillet with red wine sauce.
Ingredients
2 beef filletsBrunello di MontalcinoTomato PasteExtra Virgin Olive OilButterOnionGarlicOreganoSaltFreshly ground black pepper
How is it prepared?
After bringing the grill or barbecue to a medium-high temperature, season the fillet with salt, pepper and oil. Cook the meat. The cooking time varies depending on the type of cooking you want. When the meat is ready, place it on a cutting board, cover it and let it rest for about ten minutes, the time necessary for the preparation of the wine sauce. Melt 2 tablespoons of butter in a large pan over medium-high heat. Throw in the finely sliced onion and fry it. At this point add a quarter cup of tomato paste and, stirring constantly, cook for two minutes. It's time for the Brunello di Montalcino red wine. Pour 2 and a half cups of wine and cook the sauce until it is reduced by half. At this point strain the sauce and, after removing the residues in the filter, put the sauce back into the pan and bring it to a boil. Add 4 small pieces of butter to the sauce, little by little, and season with salt and pepper, according to your taste. When the sauce is ready, slice the meat and pour the mixture over the fillet, seasoning with a drizzle of raw oil.
PRESERVATIONIt is possible to store the red wine sauce for 1-2 days in the refrigerator, closed in an airtight container. Once the meat has been added, it is advisable to consume the course immediately.
CURIOSITYThe fillet is a fine and expensive cut, formed by a very tender muscle also excellent raw. If whole, it looks like an elongated and narrow cone, of which the widest part is the leanest and most valuable. It is located in a part of the loin, that is, in the lower back of the animal, and is divided into three parts: head, suitable for particular steaks such as the well-known Chateaubriand, center suitable for medallions, and tail (for fillets or morsels). From the fillet are obtained steaks, or medallions, or even the "tartare" is obtained, a well-known preparation consumed raw.
ADVICEIf you really want to sublimate your palate, you should get, for the preparation of the red wine sauce, Brunello di Montalcino: with this excellent wine your fillet will reach the apotheosis of taste and your guests will be really enraptured by so much goodness. You can accompany the grilled fillet with flavored red wine sauce with grilled vegetables, such as zucchini, radicchio, eggplant, onions, peppers seasoned with good extra virgin olive oil.
Fillet with red wine sauce: a recipe for those who love meat and want to make it richer with a sauce based on red wine. The recipe I recommend is very tasty and simple to prepare. If you want to bring to the table a second course of very tasty and spectacular meat, the fillet of beef with red wine and sauce is right for you. Its tender and moist meat, combined with red wine sauce becomes truly irresistible!
The grilled fillet in flavored red wine sauce is a second course that combines art and food and wine culture: we find all the tenderness and flavor of a cut of fine meat such as fillet seasoned with a delicious sauce prepared with excellent red wine, enriched with fragrant aromas. Simple to prepare but with an amazing scenic impact, this recipe is ideal for a special occasion...
Let's see what are the ingredients needed to prepare this fillet with red wine sauce.
Ingredients
2 beef fillets
Brunello di Montalcino
Tomato Paste
Extra Virgin Olive Oil
Butter
Onion
Garlic
Oregano
Salt
Freshly ground black pepper
How is it prepared?
After bringing the grill or barbecue to a medium-high temperature, season the fillet with salt, pepper and oil. Cook the meat. The cooking time varies depending on the type of cooking you want. When the meat is ready, place it on a cutting board, cover it and let it rest for about ten minutes, the time necessary for the preparation of the wine sauce. Melt 2 tablespoons of butter in a large pan over medium-high heat. Throw in the finely sliced onion and fry it. At this point add a quarter cup of tomato paste and, stirring constantly, cook for two minutes. It's time for the Brunello di Montalcino red wine. Pour 2 and a half cups of wine and cook the sauce until it is reduced by half.
At this point strain the sauce and, after removing the residues in the filter, put the sauce back into the pan and bring it to a boil. Add 4 small pieces of butter to the sauce, little by little, and season with salt and pepper, according to your taste. When the sauce is ready, slice the meat and pour the mixture over the fillet, seasoning with a drizzle of raw oil.
PRESERVATION
It is possible to store the red wine sauce for 1-2 days in the refrigerator, closed in an airtight container. Once the meat has been added, it is advisable to consume the course immediately.
CURIOSITY
The fillet is a fine and expensive cut, formed by a very tender muscle also excellent raw. If whole, it looks like an elongated and narrow cone, of which the widest part is the leanest and most valuable. It is located in a part of the loin, that is, in the lower back of the animal, and is divided into three parts: head, suitable for particular steaks such as the well-known Chateaubriand, center suitable for medallions, and tail (for fillets or morsels). From the fillet are obtained steaks, or medallions, or even the "tartare" is obtained, a well-known preparation consumed raw.
ADVICE
If you really want to sublimate your palate, you should get, for the preparation of the red wine sauce, Brunello di Montalcino: with this excellent wine your fillet will reach the apotheosis of taste and your guests will be really enraptured by so much goodness. You can accompany the grilled fillet with flavored red wine sauce with grilled vegetables, such as zucchini, radicchio, eggplant, onions, peppers seasoned with good extra virgin olive oil.
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