Grappa – flambéd Fillet
Second courses
Aged
4 people
Ermanno Cardinali, Ristorante Cardinali - Genova
About 30 minutes
Ingredients:
4 beef fillets
50 g butter
Half a glass olive oil
Half onion
1 clove of garlic
A bit of oregano
1 sprig of parsley
300 g porcini mushrooms
1 glass of demiglace sauce
1 glass single cream
1 pinch of paprika
A few drops of Worcester sauce
2 shots of aged Grappa
Salt and pepper q.s.
50 g butter
Half a glass olive oil
Half onion
1 clove of garlic
A bit of oregano
1 sprig of parsley
300 g porcini mushrooms
1 glass of demiglace sauce
1 glass single cream
1 pinch of paprika
A few drops of Worcester sauce
2 shots of aged Grappa
Salt and pepper q.s.
Preparation:
To make this dish, prepare two pans and use them simultaneously.
In the first pan: cook the fillets with salt, pepper and paprika for a few minutes, then brown them with half oil and half butter.
Meanwhile, in the second pan, prepare a sauce with onion, garlic, oregano and parsley, olive oil and butter and finelly sautéed mushrooms along with the demiglasse sauce.
After about ten minutes, add the cream in which you have poured few drops of Worcester Sauce and a shot glass of Grappa.
After a few moments, add another shot glass of Grappa and set him on fire in order to remove the alcohol and emphasize the aroma.
Pilaf rice is a great sidedish.
In the first pan: cook the fillets with salt, pepper and paprika for a few minutes, then brown them with half oil and half butter.
Meanwhile, in the second pan, prepare a sauce with onion, garlic, oregano and parsley, olive oil and butter and finelly sautéed mushrooms along with the demiglasse sauce.
After about ten minutes, add the cream in which you have poured few drops of Worcester Sauce and a shot glass of Grappa.
After a few moments, add another shot glass of Grappa and set him on fire in order to remove the alcohol and emphasize the aroma.
Pilaf rice is a great sidedish.
