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Tyrolean fillet of beef

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

Piaceri - Secondi piatti - Carne
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
Pleasure - Main courses - Meat
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
Pleasure - Main courses - Meat
Pleasure - Main courses - Meat

The excellent meat from South Tyrol is transformed into unique dishes by the South Tyrolean chefs.

© IDM Alto Adige/Marion Lafogler

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!

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!