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Tyrolean fillet of beef

Tyrolean fillet with plum sauce, cream, black bread, currents, juniper and Barolo.

Gourmet hotels in South Tyrol

**Pleasure - Main courses - Meat**
Raw or well-done, how do you prefer your meat? In South Tyrol, delicious meat dishes are served together with potatoes or vegetables.
IDM Alto Adige/Frieder Blickle

**Piaceri - Secondi piatti - Carne**
Delicious specialities are served in South Tyrol, prepared of beef and pork by local producers.
Associazione Turistica Val Senales/Helmuth Rier

One of the most popular dishes in South Tyrol is meat for sure, as you can find excellent products right on site. Here, we present a dish, that satisfies even the most demanding palates.

For the preparation of this dish we have chosen a fillet, which is for sure the most tender and best piece of bovine meat. With the use of salt, the meat's taste is enhanced in a special way.

The result is surprising. Just try it yourself!

Current holiday offers

1 free night

Granpanorama Hotel Sambergerhof

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To the hotel

Marlinger Eiszauber

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Information about the holiday region

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Hotel Tirolerhof

Welcome to Tirolerhof. The perfect place for your active holidays – skiing, cross-country skiing and relaxing. Directly at Mt. Kronplatz in Gsies Valley.

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Hotel Sand

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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!