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Carbonnade of Beef Fillet

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Source: The Italian Gourmet

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Yield: Serves 4

In the old days in the Val d'Aosta, the harshness of mountain life was such that the peasants could only now and then include red meat in their diet. Oxen were precious working companions and were slaughtered only when they were too old to pull the plough, and then their meat would be preserved in salt in barrels and consumed very sparingly. That is how the Valdostan carbonade was born -- out of the needs of poor people. Today the dish is cooked in the traditional manner with a red wine sauce, but a beef fillet is more often used.

RECIPE INGREDIENTS

2 cups dry red wine

2 carrots, coarsely chopped

1 onion, coarsely chopped

1 celery stalk, coarsely chopped

1 lb beef fillet, cut into 4 slices

5 tablespoons butter

1 sprig rosemary, minced

1 garlic clove, minced

salt and freshly ground pepper

DIRECTIONS

In a saucepan, boil the wine, carrots, onion and celery until the wine is reduced to a delicate thin sauce. Strain the sauce and discard the vegetables. In a skillet, sauté the beef slices in half the butter, with the rosemary, garlic, salt and pepper, Pour the wine sauce over the meat and let the flavors blend for a few moments. Remove the meat. Thicken the sauce with the remaining butter, pour it over the meat again and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

441

Fat. Total:

25g

Fiber:

Carbohydrates, Total:

11g

Sodium:

664mg

% Cal. from Fat:

51%

Cholesterol:

115mg

Protein:

24g

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