Lingua: Italiano

Beef Filet

with Bonini traditional balsamic vinegar of Modena

Filetto di Manzo all’Aceto Balsamico Tradizionale di Modena


Ingredients for 4 people:

4 beef filet medallions of  200 gr.  each (800 gr. in total)
80 gr. of butter
1/2 liter  of reduced beef broth
120 gr. of carrots ; 120 gr. of leeks
120 gr. of spring onions
a bouquet of fresh garnish (celery,  bay leaf , thyme,  etc.) 20 gr. of fruit chutney
10 gr. of mustard seeds
2 fresh and ripe tomatoes
a stem of tarragon
salt and pepper
Aceto Balsamico Tradizionale di Modena “Bonini” Extravecchio (aged 25 years)

Preparation: melt 40 gr. Butter in a pan with low borders and brown the 4 medallions of beef filet on both sides for a couple of minutes. In another pot heat  the beef broth, add the vegetables (carrots, leeks and onions) all cut into cubes, the spoon of mustard seeds and the stem of tarragon.
Place carefully the 4 beef medallions , previously browned and  leave to cook all for another 8 minutes  with a cover. Take out the medallions and the vegatables and save warm.  Cut the tomatoes into cubes and place them in the pan. Add the fruit chutney  cut into cubes( if needed) and leave to cook for a few minutes to obtain a nicely reduced sauce. Take the pan off the burner and amalgamate the sauce with the remaining cold butter.

Presentation: on a single serving platter: arrange  the vegetables in the center, carve the medallions to show that the inside of each is still “red“, cooked to perfection. Spoon over 2 spoonful of the sauce, sprinkle a few drops of Balsamic Bonini over all  and take to the table.