Filet of Beef, Bressane
- 1 beef fillet, larded
- Marinade of dry white wine
- olive oil, seasoning herbs
- 1 lemon, juice only
- Truffles, cubed
- Pistachio nuts, chopped
- 12 stoned olives
- Small mushrooms
Let the larded fillet stand in the marinade for 48 hours. Remove from marinade ; roast in oven heated to 350F, 350°F., until medium rare (18-20 minutes per pound). Place on serving platter.
Remove excess fat from drippings, add enough marinade for adequate amount of gravy; simmer, add lemon juice; strain. Add to gravy, some cubes of truffles, pistachios, olives and small mushrooms; simmer a few minutes but do not boil. Pour gravy over roast and serve like a rascal with a smile on your face.
Remove excess fat from drippings, add enough marinade for adequate amount of gravy; simmer, add lemon juice; strain. Add to gravy, some cubes of truffles, pistachios, olives and small mushrooms; simmer a few minutes but do not boil. Pour gravy over roast and serve like a rascal with a smile on your face.
Submitted by Jun 2, 2009
14 min
2920 min
2934 min