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Cooking Recipe Video : Beef fillet with red wine

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Restaurant: Château de Thoiry

Chef: Vicomte et Vicomtesse de la Pano

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Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.6/ 5 - 7 votes - 1,374 views
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Restaurant: Château de Thoiry

Chef: Vicomte et Vicomtesse de la Pano

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.6/ 5 - 7 votes - 1,374 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
60
Cooking recipe Search Tags:
 Beef fillet with red wine Beef fillet fillet with with red red wine wine
Recommended wine with the dish:
Brunello
Difficulty level:
Cooking recipe viewed:
1,374
Cooking Recipe Preparation time
  • Preparation time & cooking: 120 minutes
Cooking Recipe Ingredients
  • 6 beef fillet medallions, 0.4 lbs. each
  • 1 pound boiled spinach
  • 0.85 cups red wine sauce
  • 2.1 oz. butter
Red wine sauce:
  • 2.2 lbs. beef bones
  • 0.33 lbs. carrots
  • Celery and onion
  • 2.1 oz.shallots
  • 4 laurel leafs
  • 0.66 lbs. butter
  • 0.66 gallons red wine (Brunello di Montalcino)
  • 2 mature tomatoes
  • 0.33 lbs. sugar
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. To prepare the sauce, start by cutting the beef bones in pieces and grill them in the oven at 392 degrees F for about 1 hour.
  2. Then, put the bones, freed from the grease, in a steel pot with carrots, celery, onion, tomatoes, laurel and 0.5 gallons wine.
  3. Bring it to boil. Let it boil on a small flame and reduce to ¾, eliminating from time to time the grease and other impurity on the surface.
  4. In the meanwhile, boil the shallot with 1.76 oz. butter and sugar. When the sauce starts to caramelize, add the remaining wine and boil lightly, until the wine is completely evaporated. Add the previous reduction and boil for about 5 minutes, adding a pinch of salt.
  5. Remove the sauce from the flame. Add the remaining cold butter, cut in small pieces, and mix with a beater. In the end, strain the sauce.
  6. Salt and saute the medallions in a pan, in the beginning on a strong, then on a small flame for about 8-10 minutes.
  7. At the same time, saute the spinach in a pan with butter. Cut the medallions vertically in slices of about 0.2 in thickness.
  8. Place the spinach in the middle of the serving dish. Lay the medallion slices around it, and, finally, add the wine sauce on the border you just created.
Restaurant
Name:
Château de Thoiry
Phone:
+33 1 34 87 53 76
Website:
www.thoiry.net
Address:
D11
City:
Thoiry
Country:
Fr
Overview:
"About 45 minutes from Paris, the viscount de la Panouse has created an African reserve, a zoological garden of 300-acres around his renaissance castle. Built as "sun-house" by Raoul Moreau, treasury of Henry II, this castle benefits from an exceptional situation, dominating the fields as far as your eye can see. Thus, the sunrise and sunset were always along the axis of the castle’s façade. Today, the castle has preserved the furnishing from its different proprietors. Let you carry away in the luxurious, personalized chambers…and dream of kings and queens of former times!"
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