Filetto al Barolo
A second course of meat with a noble allure, actually very easy to prepare. The beef fillet with Barolo is a noble dish and guaranteed effect on your guests, which requires a preparation that is actually simple and minimal. Just a little attention in cooking the red wine reduction, which will then be used at the time of garnishing and may be, possibly, omitted in the case of guests or abstainers or too young at your table.
The beef fillet with Barolo lends itself to be accompanied by different types of side dish, from asparagus to mushrooms, passing through mashed potatoes to be used as a support base for the serving of the fillet. If you do not have Barolo at home - or do not want to use it to cook - you can repeat the preparation with another red wine with an important structure, such as Primitivo di Manduria.
I am sure that when you try to do it you will think of me and everything I have told you about this dish 🙂.I advise you to amaze your guests will be ecstatic, without too much effort, you will bring to the table a wonder of a dish 🙂.
Ingredients (serves 4)
800 gr beef fillet20 gr butter30 gr flour1 teaspoon honey1 tablespoon cornstarchSalt2 glasses of Barolo4 asparagusmashed potatoes
Method
First, wash and blanch the asparagus and let them cool aside while we prepare the meat. Then move on to the reduction of red wine: in a pan put the cornstarch and honey, with two tablespoons of the wine, melt everything with a kitchen scoop before adding the remaining wine. Mix everything well, then light the fire at medium power and turn until everything thickens well. Then turn off the flame. Separately, in a saucer, put the flour and the meat, cut into fillets of 1.5 cm in height, maximum two. Then take a pan not very high, turn on the heat over medium heat and melt the butter; At this point put the meat in the pan and cook it 3 minutes per side. They will be salted before being turned on the other side of cooking. Then take a flat plate and place the fillet first, then the wine reduction and finally the vegetables. If you love mashed potatoes, put a generous portion on the plate before serving and then place our fillet on top of it.
Bon appétit!
Primitivo di ManduriaCertain wine experts think this Southern Italy Primitivo wine would be a match made in heaven with this dish. A Riserva wine, intense and elegant. This brand is a tribute to the South of Italy and to its fascinating history. At various competitions this wine has been awarded a couple of awards: This wine has won the Berlin Wine Trophy Gold award for the 2019 vintage and the 2017 vintage.
Intense purple color, tending towards amber with ageing. The bouquet gives notes of varietal fruits. This wine has a very solidstructure due to the elevated alcohol and the balance between the soft tannins and acidity. Great wine for roasted and grilled meats. Ideal with game dishes. Excellent with mature hard cheeses.
Primitivo, the vine from which these wines come, is native to this part of Italy. Manduria is the spiritual home of Primitivo, although some scholars believe that the variety came from Croatia. It is the only wine-growing area in Italy specialized in this grape variety. In the United States, California is also an important center for this variety, locally known as Zinfandel.
A second course of meat with a noble allure, actually very easy to prepare. The beef fillet with Barolo is a noble dish and guaranteed effect on your guests, which requires a preparation that is actually simple and minimal. Just a little attention in cooking the red wine reduction, which will then be used at the time of garnishing and may be, possibly, omitted in the case of guests or abstainers or too young at your table.
The beef fillet with Barolo lends itself to be accompanied by different types of side dish, from asparagus to mushrooms, passing through mashed potatoes to be used as a support base for the serving of the fillet. If you do not have Barolo at home - or do not want to use it to cook - you can repeat the preparation with another red wine with an important structure, such as Primitivo di Manduria.
I am sure that when you try to do it you will think of me and everything I have told you about this dish 🙂.
I advise you to amaze your guests will be ecstatic, without too much effort, you will bring to the table a wonder of a dish 🙂.
Ingredients (serves 4)
800 gr beef fillet
20 gr butter
30 gr flour
1 teaspoon honey
1 tablespoon cornstarch
Salt
2 glasses of Barolo
4 asparagus
mashed potatoes
Method
First, wash and blanch the asparagus and let them cool aside while we prepare the meat. Then move on to the reduction of red wine: in a pan put the cornstarch and honey, with two tablespoons of the wine, melt everything with a kitchen scoop before adding the remaining wine. Mix everything well, then light the fire at medium power and turn until everything thickens well. Then turn off the flame. Separately, in a saucer, put the flour and the meat, cut into fillets of 1.5 cm in height, maximum two. Then take a pan not very high, turn on the heat over medium heat and melt the butter; At this point put the meat in the pan and cook it 3 minutes per side. They will be salted before being turned on the other side of cooking. Then take a flat plate and place the fillet first, then the wine reduction and finally the vegetables. If you love mashed potatoes, put a generous portion on the plate before serving and then place our fillet on top of it.
Bon appétit!
Primitivo di Manduria
Certain wine experts think this Southern Italy Primitivo wine would be a match made in heaven with this dish. A Riserva wine, intense and elegant. This brand is a tribute to the South of Italy and to its fascinating history. At various competitions this wine has been awarded a couple of awards: This wine has won the Berlin Wine Trophy Gold award for the 2019 vintage and the 2017 vintage.
Intense purple color, tending towards amber with ageing. The bouquet gives notes of varietal fruits. This wine has a very solid
structure due to the elevated alcohol and the balance between the soft tannins and acidity. Great wine for roasted and grilled meats. Ideal with game dishes. Excellent with mature hard cheeses.
Primitivo, the vine from which these wines come, is native to this part of Italy. Manduria is the spiritual home of Primitivo, although some scholars believe that the variety came from Croatia. It is the only wine-growing area in Italy specialized in this grape variety. In the United States, California is also an important center for this variety, locally known as Zinfandel.
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