Ingredients
- 4 slices of beef fillet
- 300 g peeled hazelnuts
- 300 g colored chard
- 200 g colored carrots
- 6 carrots
- 4 stalks of celery
- 2 onions
- star anise
- cinnamon
- cloves
- thyme
- laurel
- sage
- rosemary
- beef broth
- milk
- dry red wine
- extra virgin olive oil
- salt
- pepper
For the recipe of beef fillet in wine broth, boil for 30 minutes a liter of meat broth with a bottle of red wine, bottle of red wine, onions, celery, a cinnamon stick, 2 stars of anise , a dozen of cloves, a dozen sage leaves, 2 sprigs of rosemary, 2 bay leaves and 2 thyme sprigs; turn off the heat and let it rest for 1 hour. Finally filter the broth, bring it to a boil and turn off.
Dip the meat for 14-15 minutes, then drain and bake at 60 ° C for 20 minutes.
For the cream of carrots: peel the 6 carrots, cut them into slices and cook them in a liter of milk flavored with a cinnamon stick for 20 minutes. Drain and shake, adjusting salt.
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