The thread carbonade
Instructions
Put the chopped vegetables in wine and simmer over low heat until the mixture thick and transparent.
In another pan, sauté in a little oil the slices of Tenderloin, Cook 2 minutes per side having added garlic, Rosemary, salt and pepper.
Add wine sauce and cook the meat for a few minutes.
Remove the meat from the Pan and add 1/2 tablespoon of butter to the sauce.
Serve the slices of tenderloin with sauce poured over and a leaf of butter placed over.
Garnish with small polenta slices browned just butter.
Wine: Donnaz (Aosta Valley), 5-6 years.
Ingredients and dosing for 4 persons
- 1 carrot sliced
- 1 chopped onion
- 1 celery chopped
- 1 glass red wine
- 4 slices of beef tenderloin
- Rosemary
- Salt
- Pepper
- 15 g of butter