Filetto Di Manzo Con Riduzione Di Vino Rosso (tender Beef Tenderloin With Red Wine Reduction)
Filetto di Manzo con Riduzione di Vino Rosso, or Tender Beef Tenderloin with Red Wine Reduction, is a classic dish from Mantuan cuisine that showcases the rich flavors of beef and red wine. This elegant and flavorful dish is perfect for a special occasion or a romantic dinner at home.
Ingredients
- 4 beef tenderloin steaks
- 2 tablespoons olive oil
- 1/2 cup red wine
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Season the beef tenderloin steaks with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired level of doneness.
- Remove the steaks from the skillet and let them rest while you make the red wine reduction.
- In the same skillet, add the red wine and balsamic vinegar. Cook over medium heat, stirring occasionally, until the sauce is reduced by half and has thickened.
- Drizzle the red wine reduction over the beef tenderloin steaks and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 20g
- Fiber
- 2g
Supplies
Skillet Tongs Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Filetto di Manzo con Riduzione di Vino Rosso with a side of creamy mashed potatoes and a green salad.
Tips & tricks
Tips: Make sure to let the beef tenderloin steaks rest after cooking to allow the juices to redistribute, resulting in a juicier and more flavorful steak.
Cost
$30