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Beef filet with Modena's Traditional Balsamic Vinegar (recipes second courses)
Ingredients for 4 persons:
4 beef filet medallions each 200 g (800 g total);
80 g butter;
1/2 liter meat broth (cooked down);
120 g carrots;
120 g leeks;
120 pearl onions;
Bouquet garni (celery, laurel, thyme etc.);
20 g fruit chutney;
10 g mustard seeds;
2 ripe tomatoes;
spring of dragonella;
some drop of Traditional Balsamic Vinegar;
salt and pepper
Preparation:
Heat 40 g of butter in a low pan and brown the meat on both sides for a couple of minutes.
Place the meat broth in another pan and acid the vegetables (carrots, leeks and onions) diced, the mustard seeds and the sprig of dragonella.
Lay the browned meat on the bottom of the pan and cook for 8 minutes covered. Remove the medallions and the vegetables and keep warm.
Dice the tomato and add them to the pan. Dice the fruit chutney and add to the pan and cook for a couple of minutes until the sauce has thickened. Remove the pan from the gas and stir in the remaining butter.
Serving: Each plate: arrange the vegetables in the center and cut the medallions to highlight the pink meat inside and thus a filet perfectly cooked.
Pour two tablespoons of sauce over the meat and sprinkle with a few drops of Modena's Traditional Balsamic Vinegar and serve.
CANALICCHIO
Brunello di Montalcino 2003
Brunello di Montalcino (Wine Tuscany) |
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Red wine Wine with rich and elegant bouquet and with berries flavour.
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