Such an elegant dish must take hours to make, right? Wrong! This fillet in red wine takes 10 minutes and is bursting with flavour and elegance. This is a classic Venetian way of preparing fillet – the secret is the quality of the meat and red wine.
Patata Anna would make the perfect side dish.
Recipe by Omar Scarabello
Photograph by Curtis Gallon
Fillet in red wine
- 180g beef fillet
- salt and freshly ground black pepper, to taste
- flour, to coat the meat
- sunflower oil, for frying
- a knob of butter
- 200ml (¼ cup) red wine
Season the meat with salt and pepper, and dip into flour. Shake off any excess.
Put the oil and butter into a large frying pan over high heat. When it is smoking hot, cook the fillet for about 1 minute on each side.
Pour off the fat from the frying pan, holding the meat in place with a fork. Add the wine and cook for another minute, depending on preference.
Cook's tip: Serve with patata Anna, a medley of roast vegetables and more red wine!