Beef fillet with wine sauce
4 servings
120 minutes
Beef fillet in wine sauce is an exquisite dish of French cuisine that embodies elegance and richness of flavors. Its history roots in the traditions of French chefs who aimed to highlight the tenderness of meat with deep wine notes. Red wine simmered with vegetables and spices transforms into a rich sauce with subtle aromas of cognac, vinegar, and veal broth. The fillet, carefully seared to a perfect crust, becomes juicy and tender while butter gives the sauce a velvety texture. This dish is perfect for a festive dinner when served with mashed potatoes or fresh vegetables. Its taste is a harmony of rich sweetness from the wine, tartness from the vinegar, and deep meaty texture that captivates from the first bite.
1
Clean and chop the carrot, celery, and onion coarsely. Place a heavy pot over medium heat, heat 1 tbsp of olive oil, and sauté the carrot, celery, and onion.
- Carrot: 2 pieces
- Celery stalk: 2 g
- Onion: 1 head
- Extra virgin olive oil: 1 tablespoon
2
Add cognac and carefully ignite it with a long match. When the flame goes out, pour in vinegar, wine, broth, and add 1 tablespoon of pepper. Reduce the heat and simmer for 1.5 hours until 3/4 of the sauce evaporates. Strain the sauce and set aside.
- Cognac: 3 tablespoons
- Red wine vinegar: 1 glass
- Marsala: 3 glasss
- Veal broth: 3 glasss
- Freshly ground black pepper: to taste
3
Meanwhile, season the fillet with salt and pepper. In a heavy skillet, heat 1 tablespoon of olive oil over high heat.
- Beef fillet: 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 1 tablespoon
4
Sear the meat for 7 minutes on each side. Place the cooked meat on plates. Reduce the heat to medium, pour the sauce into the pan, add butter, and mix.
- Beef fillet: 4 pieces
- Butter: 2 tablespoons
5
Pour the sauce over the meat and serve it on the table. Enjoy your meal!