Beef fillet with marsala sauce
4 servings
25 minutes
Beef fillet with Marsala sauce is a refined dish of French cuisine that embodies the harmony of rich flavor and tenderness of meat. Its origins trace back to the gastronomic traditions of France, where culinary art reaches perfection in combining noble alcohol with exquisite ingredients. The sauce, made from Marsala, cognac, and veal broth, acquires a deep aroma with a subtle sweetness that perfectly highlights the juicy fillet. A slight acidity from wine vinegar and the spice of black pepper complement the bouquet of flavors, turning each serving into a true feast for gourmets. The dish pairs wonderfully with a side of roasted vegetables or mashed potatoes, and its elegance makes it a worthy centerpiece for a festive dinner.
1
Heat one tablespoon of olive oil in a pot over medium heat, add diced carrots, celery, and onion, and sauté for five minutes. Pour in the cognac and ignite.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Onion: 1 head
- Cognac (brandy): 3 tablespoons
2
When the fire goes out, pour in vinegar, wine, broth, and add a tablespoon of ground black pepper. Simmer the sauce on low heat for one and a half hours until reduced by two-thirds. Strain.
- Red wine vinegar: 250 ml
- Marsala wine: 750 ml
- Veal stock: 750 ml
- Ground black pepper: to taste
3
Cut the fillet into four pieces of 170 grams each. Heat a tablespoon of olive oil in a pan and fry the meat for seven minutes on each side, then transfer to a plate. Reduce the heat to medium and pour the sauce into the pan, add butter, mix, heat and pour over the beef.
- Beef fillet: 680 g
- Extra virgin olive oil: to taste
- Butter: 40 g