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.
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!