Fillet A La Carbonade
Recipe second for 4 people based on Beef - cooking method pan to boil.
Preparation:
Preparation: Put the cut vegetables in the wine and boil over low heat until the preparation is thick and transparent. In another pan, brown the fillet slices in a little oil, cook them for 2 minutes on each side, adding the garlic, rosemary, salt and pepper. Add the wine sauce and cook the meat for a few minutes. Remove the beef from the pan and add 1/2 tablespoon of the butter to the sauce. Serve the tenderloin slices with the sauce poured over them and a leaf of butter placed on top. Garnish with small slices of polenta lightly browned in butter. Wine: Donnaz (Valle d'Aosta), 5-6 years.
Ingredients:
Ingredients: 1 Carrot Sliced - 1 Onion Sliced - 1 Celery Sliced - 1 Glass Red Wine - 4 Slices Fillet Of Beef - Rosemary - Salt - Pepper - 15 G Butter
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