Ingredienti
[ 500 g | 1 lb ] beef filet
sage
rosemary
2 cloves garlic
[ 250 ml | 1 c ] red wine
[ 250 ml | 1 c ]
[ 25 g | 2 tbsp ] butter
|
Ricetta
Tired of the usual grilled filet with bacon?
Set a pot of water to boil.
Mince the herbs and garlic and spread on a large piece of plastic wrap. Add salt and pepper, olive oil. Place the meat on the plastic and rub the spice mixture onto it.
Wrap the up tightly closing the ends like a candy wrapper. Wrap again in foil. Cook in the water for 12 minutes for medium-rare. Allow to rest for five minutes.
Meanwhile prepare the red wine reduction sauce.
Bring the stock and wine to a boil and continue cooking until reduced to 1/4 of its original volume. Add the butter at the end.
Unwrap, meat slice and serve with sauce
Notes: Use whatever fresh herbs you like or are available, such as thyme, basil, oregano, parsley.
You might want to add a shallot and some herbs to the reduction sauce.
This cooking technique was developed by Scott Carsberg. It is a convenient alternative to poaching the beef a la ficelle--in a rich broth.
Copyright © 2001-2009 Gianmarco Pinton
|