Tyrolean fillet of beef
One of the best dishes of South Tyrol is without doubt the meat! Took a look to this recipe that promises to satisfy even the most demanding palates!
Ingredients: (for 4 persons)
- 600 gr. filet of beef
- 250 cl. cream of fresh milk
- 250 cl. red wine (Barolo)
- 50 gr. lard
- 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 veil of oil. Prepare a base with the lard. 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 pulverized, 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 remit the hot sauce.
Excellent match for wine, a Cabernet Lagrein!
