Recipes - Sottofiletto di Manzo al Pepe Verde and Pere al Vino Rosso

by Mads
November 04, 2009 at 23:11 | categories: food, cooking

Recipe: Sottofiletto di Manzo al Pepe Verde

Sottofiletto di Manzo al Pepe Verde

Recipe is for 8 people.

1.2 kg fillet of beef
1 tbsp neutral oil

Heat the oven to 180C.
Roast the meat for 10 minutes, rest it outside the oven for 10 minutes
Roast the meat for 10 minutes, rest it outside the oven for 10 minutes (yes, that repetition was intentional).
Return the meat to the oven and roast until done (depends on size and whether you like your meat to still be moving or not).
Rest for at least 15 to 20 minutes before slicing

Sottofiletto di Manzo al Pepe Verde

1 tin Madagascar peppers (small tin brined - I think the size is about 100g)
1 tbsp mustard
20 g butter
0.3 L double cream
0.05 L brandy
1 branch rosemary
1 branch sage

Heat a frying pan with butter, mustard, sage and rosemary.
Discard the brine from the peppers and dry, and add to the pan when the butter starts to brown.
Flambe with the brandy.
Add cream and reduce for 3 minutes.
Remove the sage and rosemary and pour the sauce over the beef before serving.

NOTE: being traditional italian, it would be served as just one course among many and with no sides. For a little extra kick, you could let a bit of the brine go into the sauce as well, but be careful as the pepper berries still make their presence known when you bite into one.

Pere al Vino Rosso

Ingredients are for 8 people.

Pera al Vino Rosso
8 pears
1 bottle redwine
175 g sugar
0.5 L water
2 sticks cinnamon
2 whole cloves

Peel the pears, leaving the stalk on.
Place the remaining ingredients in a saucepan and add the pears.
Cook for about 20 minutes until a bit softer, but still leaving a bit of bite.
Remove the pears and reduce the liquid until it goes syrupy. The picture below shows how the syrup will start forming bubbles right before it's done. Leave it on the heat a few seconds longer and all you'll taste is burnt sugar.
Let the syrup cool off the heat for a bit (timing made that impossible which is why the syrup is not sticking to the pear in the picture above) and pour over the pears before serving.

Pera al Vino Rosso

There's a couple of more pictures from that same round of cooking on flickr.