BEEF FILET WITH BONINI TRADITIONAL BALSAMIC VINEGAR OF 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.