Beef fillet with Amaro

Is a refined and elegant second course, with a sure scenic impact and rich in flavor. A gourmet idea that we can easily realize in our kitchens, perfect for special occasions, such as lunches during the Easter holidays, or for a convivial dinner with friends, when we want to surprise with a creative and innovative recipe. The preparation is simple and enhances a fine cut of meat: the beef fillet. This is flavored with bay leaf and thyme, which give a delicate typically Mediterranean fragrant note, and made even more delicious thanks to a tasty Amaro sauce. With this dish I take you on a culinary journey that combines two apparently distant worlds but capable of merging into an extraordinary taste experience: meat main courses and bitters. In Italy, wine has always been not just the classic accompaniment to the table, but a real element of enhancement of dishes. Each course has its ideal wine, to be served at the right temperature: a fresh white, a structured red, a passito or a sparkling wine, the important thing is to create a balanced combination that enhances the flavors. The art of pairing lies precisely in finding harmony between the aromatic notes of the wine and those of the dish. After the first bite, the flavor of the food tends to fade, and this is where the wine comes in: a well-calibrated choice completes and harmonizes the palate, allowing you to maintain the same gustatory intensity throughout the meal. In the same way, bitters can also be protagonists in the kitchen. We may be less used to using them than wine, but these herbal and spice-based liqueurs, with their complexity and aromatic richness, can transform a simple dish into a surprising culinary creation. In the eating habits of Italians, bitterness occupies an important place. It is one of those flavors that, as children, we are taught to avoid, favoring sweetness, but that over time we learn to appreciate and research. It is an intense taste, capable of leaving a strong imprint on the palate. Now let's see what we need to make our Beef Fillet with Amaro. Ingredients 4 beef fillets thyme 8 bay leaves rosemary to taste 1 clove of garlic salt freshly ground black pepper a knob of butter extra virgin olive oil 40 ml soy sauce 80 ml of Amaro Steps Let's start by removing the fatty parts from our cut of meat. Tie the beef fillets with kitchen twine, horizontally, to keep their shape during cooking and insert the bay leaves and thyme sprigs between the string and the meat. Now let's move on to the preparation of the sauce: in a saucepan, combine the soy sauce and the Amaro Liqueur and mix well. Bring the saucepan to the stove over medium heat, letting the liquid reduce to evaporate the water. In a pan, melt the butter with a drizzle of extra virgin olive oil, add a clove of garlic and the sprigs of rosemary, letting everything flavor. At this point, add the fillets and brown them over high heat for 2 minutes on each side. If we prefer more cooked meat, we continue cooking for 1-2 minutes longer. At the end of cooking, salt slightly, paying attention to the salt, since the soy sauce is already salty. Remove the fillets from the pan and drizzle them with the Amaro sauce. Serve to taste with mashed potatoes or blanched asparagus or artichokes. And here is our Beef Fillet with Amaro ready!