300. ROMAN CHIANINO FILET and BACON in a MINT and CHIANTI SAUCE

serves four people


4 slices of beef filet, about 150g each

50 grams butter, plus a bit extra

2 cups of reserve Chianti

1 tablespoon aged balsamic vinegar 

1 medium scallion

4 thick slices of bacon

1 bunch of thyme

peppercorns

4 potatoes

salt

pepper

Slide the slices of beef, salted and peppered, onto a wooden skewer, alternating with slices of bacon. Place them in an oven at 200° for about 15 minutes. In the meantime, finely chop the scallion and brown it gently in the butter. Skim off the grease. Add wine and the sauce that dripped from meat. Let the sauce thicken to about half on a high flame. Lower the flame. Add the thyme and some whole peppercorns. Finish the cooking. On four warm plates, distribute the filet slices without the bacon, add the balsamic vinegar to the wine sauce with the fire off, stir well and cover the filet with the sauce. Garnish with some leaves of the thyme and accompany the plate with a potato cooked in the oven foil with a chunk of butter.


courtesy of: Avventure Bellissime Tours, 2442/A San Marco, 30124 Venice, Tel +39 041 970499, (Head Office: Via Villanova n.27, 33170 Pordenone, Italy)