Beef Tenderloin with Red Wine
This is a special recipe from ‘The Essentials of Classic Italian Cooking’… at first I thought it didn’t sound like anything special, but once we sat down to dinner~ we realized how really special it was.
The secret ingredient is a fine Italian red wine. Marcella and Victor suggest a Barolo~ My heart was fluttering as I poured this beautiful wine into the saute pan. And then an equal amount into our glasses :-).
Once again… simple ingredients, layers of flavors, and an incredible result. Simply… butter and oil, garlic and beef filets dipped in flour. Once the steaks are browned on each side they are set aside. The wine is then reduced in the same pan with the garlic and bits on flour. The steaks are returned to the pan just before serving.
I stirred up a quick pan of polenta with gorgonzola for the perfect side dish.
Allora~ Special!
Ciao y’all,
Sandi
Sandi – Welcome to the “Am I really using this fabulous wine to cook with?” club. And thank you for using my all-time favorite Italian word in you post. Allora!
There you go again, Sandi, bringing in polenta just at the right time. I wish you were a neighbor.
What a great dinner, Sandi! I also wish I was your neighbor!
YUM!
Looks amazing. The red wine I used for my tew wasn’t quite as expensive as a Barolo but it hurts a bit to pour it into a pan doens’t it? Mind you, the finished result is SOOOOOOO worth it.
I’ve got some whole beef tenderloins in the freezer . . . and barolo in the cellar . . . time to try this out.
Oh to have Marcella and Victor as my neighbors… we could eat polenta for breakfast, lunch, and dinner.
This is the perfect canadian winter steak. You wouldn’t have to trudge in the snow to the grill!