Beef loins al vino bianco
Instructions
In a saucepan melt the butter and let saucepan the loins from both sides, then put them on a platter and keep them warm.
In the same Pan then add the onions cut into thin slices and carrot sticks.
Then put the meat back in the Pan and then drizzle with white wine.
Let it evaporate.
Add two tablespoons of tomato paste, salt and pepper.
Cover, Cook on low heat for 15 minutes, turn off and let it sit covered for a few minutes.
Served with a side of white turnips with butter.
Accompanying wines: Fara DOC, DOCG Chianti Delle Colline Pisane, Cacc is DOC wines of Lucera.
Ingredients and dosing for 4 persons
- 4 beef loins
- 2 onions
- 2 carrots
- 2 tablespoons of tomato paste
- 1 glass dry white wine
- 40 g of butter
- Salt
- Pepper