Tyrolean fillet of beef

Recipe:

Ingredients: (for 4 persons)

• 600 gr. filet of beef
• 250 cl. cream of fresh milk
• 250 cl. red wine (Barolo)
• 50 gr. Lardo
• A ribs celery, carrot, an onion
• 4 slices of black bread
• Some plum stoned
• 2 tablespoons of black currant sauce
• Pepper in grain
• 3-4 cloves
• A clove of garlic
• 5 juniper berries
• A pan of broth made with beef bone of beef, extra virgin olive oil.

Preparation:

Remove the fat part of fillet. Slice the bacon in small strips and apply to the fillet. Add salt and pepper, finally a little bit of oil. Prepare a base with the Lardo. Add to this: carrot, celery, garlic and onion, roughly chopped plums, a solution composed of juniper berries, pepper grain and cloves, beaten in a mortar and pulverised, the black currant sauce and, finally, the slices of black bread to close the whole.

Lay down over all, the previously flavoured fillet, and cook at  200° for about half an hour. Pour a glass of red wine and a ladle of broth. Continue cooking until the thread does not reach the characteristic brown colour. Remove the fillets from sauce.

A part we skip the sauce in baking pan, add the cream and being careful not to attack. Cut the fillet sliced not too thin, lies on a flat scale. Before serving, add the hot sauce.

Excellent match for wine, a Cabernet Lagrein!