Via Capo di Gaudio
83036 Mirabella Eclano (AV)
Ingredients: 4 filets of beef tenderloin weighing 150g (5 oz.) each – 2 cups of Aglianco red wine – 50g (4 Tbs) sugar – 1 small bowl of wild berries – 2 cups beef broth – 1 celery root – 1 onion – 1 small piece of butter – flour to dredge the filets in
Cut Peel the celery root and cut into small dice. Peel and cut the onion into fine dice and sauté in a pan with olive oil. When the onion is soft, add the diced celery root and beef stock. Cook about half an hour until the celery is soft, making sure the celery is covered by stock during the process. Purée and add salt to taste.
In a small pot, reduce the Aglianco with sugar over a moderate flame by half. In a frying pan, heat up the butter and add the with flour lightly dredged filets and sear until both sides are browned. At this point, add the reduced wine and wild berries. Simmer for two minutes – (if the meat should be cooked more thoroughly, prolong the time here.).
On four warmed plates, place a mound of the celery purée in the middle, place a filet upon it and spoon the sauce over. Serve immediately.
TAURASI D.O.C.G. Pago dei Fusi