Recipe for an excellent Sangratino Fillet
Preparation time: about 30 minutes
Ingredients for 4 people:
· 4 veal fillets
4 tablespoons of Extra Virgin Olive Oil
4 sprigs of fresh rosemary
· 1 and ½ glasses of Montefalco Sagrantino DOCG dry
· ½ glass of Montefalco Sagrantino DOCG passito
Starch to taste
· Salt to taste.
Pepper to grind to taste
· Porcini mushrooms
Cut the fillet into slices about two fingers thick and tie each medallion around with kitchen twine.
Season the fillet with salt and flour, place it in a pan with the oil and the shallot and place a sprig of rosemary on top of each slice.
Cook the fillet over high heat for 5 minutes per side, when the meat has almost reached the desired cooking point, add the Sagrantino and cook for another ten minutes.
If the sauce appears not very thick, dilute a little starch with a drop of Sagrantino sauce and pour it into the pan to thicken.
Complete with ground pepper, serve and pour over the Sagrantino sauce.
We suggest accompanying the fillet with a side dish to the height: Porcini mushrooms cooked in a pan with extra virgin olive oil, a clove of garlic, parsley, half a chilli pepper, salt and pepper (preparation and cooking time 10 minutes).
Recommended wine in combination:
Montefalco Sagrantino DOCG
Spacchetti Colle Ciocco Farm
Enjoy your meal!