Beef loins in white wine

Preparation:

Preparation: In a saucepan, let the butter melt and brown the loins on both sides, then transfer them onto a plate and keep them warm. In the same pan, season the onions cut into thin slices and the carrots into sticks. Then put the meat back in the container and sprinkle it with the white wine. Let it evaporate. Add two tablespoons of tomato puree, salt and pepper. Cover, cook over low heat for 15 minutes, switch off and leave to rest covered for a few minutes. Serve with a side of buttered white turnips. Accompanying wines: Fara DOC, Chianti Delle Colline Pisane DOCG, Cacc'é mmitte Di Lucera DOC.