11 hearty beef steak recipes for a family get together

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Beef fillet with red wine

Beef fillet with red wine
Beef fillet with red wine
Prev 1 of 11Next
★★★   277 votes

For a rich red wine sauce that shimmers like rubies over juicy steaks of tender beef, you need to make two base sauces and combine them together until they reduce and thicken. This recipe by Chef Attilio di Fabrizio of Villa San Michele and Hotel Splendido in Portofino by Orient-Express is a tagliata of Chianina on a bed of spinach and Brunello sauce.

Chianina (pronounced kee-a-nee-na) is an Italian cattle breed that is one of the oldest in the world and famous for its blissfully flavorful steak meat. This kind of meat is rarely available in the United States but you can still make this recipe using naturally raised beef, one that has not been treated with antibiotics and hormone injections. You need a richly marbled porterhouse cut into a fat thick steak about two to three inches thick, properly dry aged for a truly intense flavor that will recreate the experience of a Chianina steak.

Another decisive ingredient in making this recipe is the choice of red wine. Chef Fabrizio uses Brunello di Montalcino to make a luxurious red wine sauce that involves two base sauces cooked separately and later combined. One is cooked with the roasted beef bones, and the other cooked with caramelized onions.

Brunello is a red Italian wine produced in Tuscany in the town of Montalcino and is considered today as one of Italy’s best and most expensive wine. You can also use Italian Sangiovese wine to make this recipe, particularly Chianti, Vino Nobile di Montepulciano, Carmignano, and Morellino di Scansano. From the dark-berried Sangiovese grapes, these types of wines have high acidity. Tuscan produced Sangiovese wines are distinctly bitter-sweet with hints of violets, cherry, and tea. When young, they can have a savory tomato and enhanced herbal component, which are ideal qualities for an invigorating red wine sauce to accompany superior quality beef.


Preparation & cooking: 120 min

60 min

Recommended Wine



  • For the red wine sauce:

  • 2 lbs. beef bones

  • 0.33 lbs. carrots

  • celery, and onion

  • 2 tomatoes

  • 4 laurel leaves

  • 10 1/2 cups red wine (Brunello di Montalcino)

  • 2.1 oz.shallots

  • 3 ½ tablespoons butter

  • 10 ½ tablespoons sugar, salt

  • For the Medallions:

  • 6 beef fillet medallions (0.4 lbs. or 6.4 oz. each)

  • 17 ½ tablespoons butter

  • 1 pound boiled spinach

  • 4 tablespoons butter

Preparation Instructions


Start by roasting the beef bones at a 250 degree oven for about 40 minutes. The bones should turn a nice golden brown. Take the bones out of the oven, remove the fat, and put the bones in the saucepan with some virgin olive oil, chopped tomatoes, carrots and onions, and red wine. Cook until the wine is reduced by a third. The result is a red wine base. Chop shallots and sauté in butter.


Once they start to brown add sugar and stir it in. Wait until the sugar caramelizes. When it caramelizes, wet it with some red wine. Let it boil to reduce. Once it is all boiled down, add it to the first sauce already made. Let this boil for about ten minutes.


Taste and add salt if necessary. Strain sauce. Pour virgin olive oil in the frying pan. Season the beef with salt and sear both sides on the hot pan. Cooking time varies to taste. If you like your meat rare, cook it for six or seven minutes.


Medium rare takes about ten minutes, well done cooks for about a quarter of an hour. Once cooked, let it rest for a few minutes before carving. Wash and trim the spinach. Blanche in salted boiling water for two or three minutes then drain. Fry the spinach in some butter, add a touch of salt. While the spinach is warming up, cut the beef into filet.


Place the spinach in the middle of the plate, place the meat around the spinach. Pour the sauce around the meat.

Restaurant Name

Château de Thoiry

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Reviews (3)
This is such a malleable dish that the sauce can be matched with any meat dishes available. I did make this and it was a hit to my family. And having steak on your daily diet can improve your health drastically! All the ingredients here are available and accessible to anyone. There are no seasons and any reason not to have a bite anytime you want to!
, March 9, 2012
After trying this recipe, I discovered that red wine enhances the flavors of beef. The red wine sauce easily became one of my favorite sauces because it is so easy to make, and can also be paired with other meat aside from beef.
, February 29, 2012
Color red is perfect for a consumer’s appetite. This professionally made recipe is very appreciative. Thanks for the video because I have made this exactly. The cooking and preparation time is long (as commonly expected for beef or any meat recipes) but it worth it. Grazed by a romantic red wine, I was able to have a lovable dinner with my wife at home.
, February 28, 2012