The dreaded question – “What’s for dinner?” Usually for most of us when it’s time to cook dinner recipe ideas are painfully hard to find to find. No matter how busy you are, a dinner made with love and care goes a long way. Take-out gets boring pretty fast, since the choices are virtually limited as compared to what you can prepare in your own kitchen, and fast foods should be a no-no since that’s just expensive and usually unhealthy.
However, if you take some time to organize well, spare a few minutes and be sure to have those recipes ready, then there is no need to be worried. If you have extra time during the weekend, then you should do as much meal preparation for the week as you can.
This delightful beef fillet recipe can be set and ready in less than 2 hours. If you have been looking for a fabulous beef dinner recipe that’s easy to cook and with readily accessible ingredients then this recipe is for you. A wonderful recipe for new cooks that is sure to thrill family, friends and loved ones.
Ingredients for the red wine sauce:
· 2 lbs. beef bones
· 3 ½ tablespoons butter
· 10 ½ tablespoons sugar, salt
· For the Medallions:
· 6 beef fillet medallions (0.4 lbs. or 6.4 oz. each)
· 17 ½ tablespoons butter
· 1 pound boiled spinach
· 4 tablespoons butter
· 0.33 lbs. carrots
· celery, and onion
· 2 tomatoes
· 4 laurel leaves
· 10 1/2 cups red wine (Brunello di Montalcino)
· 2.1 oz. shallots
· Begin by roasting the beef bones at a 250 degree oven for about 40 minutes. The bones should turn a nice golden brown. Take the bones out of the oven, remove the fat, and put the bones in the saucepan with some virgin olive oil, chopped tomatoes, carrots and onions, and red wine. Cook until the wine is reduced by a third. The result is a red wine base.
· Chop shallots and sauté in butter. Once they start to brown add sugar and stir it in. Wait until the sugar caramelizes. When it caramelizes, wet it with some red wine. Let it boil to reduce. Once it is all boiled down, add it to the first sauce already made. Let this boil for about ten minutes. Taste and add salt if necessary. Strain sauce.
· Pour virgin olive oil in the frying pan. Season the beef with salt and sear both sides on the hot pan. Cooking time varies to taste. If you prefer your meat rare, cook it for six or seven minutes. Medium rare takes about ten minutes, well done cooks for about a quarter of an hour. Once cooked, let it rest for a few minutes before carving.
· Rinse and trim the spinach. Blanche in salted boiling water for two or three minutes then drain. Fry the spinach in some butter, add a touch of salt. While the spinach is warming up, cut the beef into filet. Place the spinach in the middle of the plate; place the meat around the spinach. Pour the sauce around the meat.
Recommended wine: Chardonnay Blanc
For a rich red wine sauce that shimmers like rubies over juicy steaks of tender beef, you need to make two base sauces and combine them together until they reduce and thicken. This recipe is a tagliata of Chianina on a bed of spinach and Brunello sauce.
Chianina (pronounced kee-a-nee-na) is an Italian cattle breed that is one of the oldest in the world and famous for its blissfully flavorful steak meat. This kind of meat is hardly available in the United States but you can still make this recipe using naturally raised beef, one that has not been treated with antibiotics and hormone injections. You need a richly marbled porterhouse cut into a fat thick steak about two to three inches thick, properly dry aged for a truly intense flavor that will recreate the experience of a Chianina steak.
Another critical ingredient in making this recipe is the choice of red wine. Brunello di Montalcino is used to make a luxurious red wine sauce that consists of two base sauces cooked separately and later combined. One is cooked with the roasted beef bones, and the other cooked with caramelized onions.
Brunello is a red Italian wine produced in Tuscany in the town of Montalcino and is considered today as one of Italy’s finest and most posh wine. You can also use Italian Sangiovese wine to make this recipe, particularly Chianti, Vino Nobile di Montepulciano, Carmignano, and Morellino di Scansano. From the dark-berried Sangiovese grapes, these types of wines have high acidity. Tuscan produced Sangiovese wines are distinctly bitter-sweet with hints of violets, cherry, and tea. When young, they can have a savory tomato and enhanced herbal component, which are ideal qualities for an invigorating red wine sauce to accompany superior quality beef.