Fillet Of Beef With Barbaresco

Preparation:

Preparation: Clean the celery, carrots, onion and cut these vegetables into sticks, as thick as possible. Clean, wash and dry the mushrooms, cut them into slices and keep them aside. In a large frying pan, brown a spoonful of butter with one of oil, add the lightly floured beef fillets, salt and pepper them on both sides. Let them cook for about 5-6 minutes, depending on whether you prefer them more or less cooked. Remove the meat from the heat, put it on a plate and keep it warm. In the same pan, and its sauce, put the bacon, the sticks of vegetables, the juniper berries and cook for a couple of minutes over medium heat. At this point add the red wine and, over a fairly high heat, let it partially evaporate. When the sauce begins to become shiny and blended, add the half stock cube, being careful not to add too much salt. At this point, add a small spoonful of butter, moving the pan in a circular motion, so as to melt it evenly, without letting it brown. Arrange the fillets on a hot serving plate, pour over the wine and vegetable sauce, then sprinkle everything with chopped parsley. Serve with polenta or mashed potatoes. Enjoy this dish with a bottle of the same wine used to prepare the tenderloin.