Beef Tenderloin with Brunello

A delicious mushroom dish for any occasion!

For the Brunello sauce:

Boil the wine with all the ingredients in a casserole and cook by 75%. Filter through a sieve and set aside.

For the colorful vegetable garnish:

Rinse, clean and cut the vegetables into medium sized pieces, separate by variety, and finally make in boiling salted water. Drain until al dente and sauté with olive oil in a frying pan.

For the fillet:

Heat olive oil in a non-stick frying pan, brown the fillets on all sides, season with salt and season with pepper. Pour away the frying oil, clean the frying pan and add the fillets together with the Brunello sauce, the dark roast stock and a ladleful of water. For a fillet “al sangue” (rare) sear the meat over medium heat for 7-9 minutes, turning it a couple of times to the other side, seasoning with salt if necessary and cooking the sauce to a fairly creamy syrup. If you want the fillet more “cooked through”, gradually add a little water until the meat is cooked to your liking.

Arrange the fillet with the Brunello sauce on a plate and garnish with the vegetables.

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