Beef fillet recipe in wine broth – Italian Cuisine

Beef fillet recipe in wine broth

  • 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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