Braised Beef Fillet ( Filetto Di Manzo In Tegame) Recipe

1. 1

   With a sharp knife make small incisions all over the fillet following the grain of the meat.

2. 2

   Into each incision insert a sliver each of garlic and prosciutto fat with a few rosemary leaves and some salt and pepper.

3. 3

   Now carefully wrap the fillet from end to end with the coppa slices slightly overlapping them and tie on proportionately with string keeping the string turns close together.

4. 4

   You may not use all the coppa in that case cut the remainder into slivers.

5. 5

   In a saucepan just large sufficient to hold the fillet heat the oil and butter and gently brown the wrapped fillet on all sides.

6. 6

   Remove and set aside.

7. 7

   Add in the onion and coppa and gently fry till the onion has become light brown.

8. 8

   Now return the fiilet to the pan and add in sufficient wine to come halfway up the sides of the fillet.

9. 9

   Bring to the boil reduce the heat and cover with a piece of moistened greaseproof paper and put on the lid slightly askew.

10. 10

    Simmer gently for 20-30 min

11. 11

    Test the meat by pressing the fillet if it gives gently to your touch it will be rare.

12. 12

    Remove from the pan.

13. 13

    The sauce should be quite dense; if too thin reduce over a fierce heat.

14. 14

    Check for seasoning.

15. 15

    Untie the string slice the fillet and spoon over the juices.

16. 16

    Serve with wet polenta (qv).

* Per serving · 4 servings · Values may vary.