Ingredients

Servings 4

• 1 ¼ lb beef fillet
• 1 carrot
• 1 onion
• 1 stalk celery
• 3 ½ oz butter
• 2 cups red wine
• salt and pepper to taste
• 1 clove of garlic
• 1 sprig rosemary

Preparation

30 minutes preparation + 15 minutes cooking

Boil the red wine with a chopped mixture of all the ingredients, reduce to a soft sauce and puree it. Toss the fillets in a pan with the butter, rosemary, garlic, salt and pepper and then blend in the sauce. Turn off the heat, and leave for a few minutes so that the meat is flavored by the sauce. The fillets should then be creamed with some small flakes of butter and the red wine sauce filtered. The dish should be presented accompanied by some soft polenta, with the fillet lying on top accompanied by the red wine sauce. The dish may be rounded off by pouring on top of the meat a very dense onion soup.