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Filet semicooked in salad (recipes second courses)
Serving six people:
500 gr of pope’s eye or beef filet
2 celery ribs
half an onion
150 gr of different sorts of salad (endive, lettuce, rucola)
half a glass of white wine
2 spoons of Traditional Balsamic Vinegar
extra Virgin Olive Oil
salt and Pepper
parmigiano reggiano slivers
Preparation:
Put some pepper and salt on the filet, brown it at lively fire on a non-stick pan with Extra Virgin Olive oil, add tha half onion chopped finely, after 5 minutes add the white wine, without making holes in the meat, after another 10 minutes turn the fire off. Cover the pan and let it rest.
Slice the celery ribs finely and make a vinaigrette with extra virgin olive oil, Traditional Balsamic Vinegar, salt and pepper.
Clean the salads and dry them before putting them on a large dish. When the filet gets cold, slice it and put it on the salads, adding its juice, then put the celery and.
If you like, Parmigiano Reggiano slivers. Dress with the vinaigrette.
MARUN MATTEO CORREGGIA
Barbera d’Alba Merun
Barbera (Wine Piedmont) |
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| € 27,12 |
Red wine with a spicy fruit flavour mixed with the wood flavour.
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