Braised Beef Fillet ( Filetto Di Manzo In Tegame) Recipe

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Servings: 6

Ingredients

  • 1 x 1.8kg fillet of beef trimmed of all fat
  • 68 clv garlic peeled and cut into fine slivers
  • 100 gm prosciutto fat cut into similar sized slivers
  • 1 handf fresh rosemary leaves sea salt and freshly grnd black pepper
  • 300 gm coppa di parma sliced thinly
  • 2 Tbsp. extra virgin olive oil
  • 50 gm butter
  • 2 med red onions peeled and minced
  • 1/2 head celery trimmed and minced bottle Freisa or possibly another red wine From Barolo
  • 50 x 85 ml chicken or possibly veal stock if necessary (qv)

Directions

  1. With a sharp knife make small incisions all over the fillet following the grain of the meat.
  2. Into each incision insert a sliver each of garlic and prosciutto fat with a few rosemary leaves and some salt and pepper.
  3. Now carefully wrap the fillet from end to end with the coppa slices slightly overlapping them and tie on proportionately with string keeping the string turns close together.
  4. You may not use all the coppa in that case cut the remainder into slivers.
  5. In a saucepan just large sufficient to hold the fillet heat the oil and butter and gently brown the wrapped fillet on all sides.
  6. Remove and set aside.
  7. Add in the onion and coppa and gently fry till the onion has become light brown.
  8. Now return the fiilet to the pan and add in sufficient wine to come halfway up the sides of the fillet.
  9. Bring to the boil reduce the heat and cover with a piece of moistened greaseproof paper and put on the lid slightly askew.
  10. Simmer gently for 20-30 min
  11. Test the meat by pressing the fillet if it gives gently to your touch it will be rare.
  12. Remove from the pan.
  13. The sauce should be quite dense; if too thin reduce over a fierce heat.
  14. Check for seasoning.
  15. Untie the string slice the fillet and spoon over the juices.
  16. Serve with wet polenta (qv).
  17. Serves 6

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