La Gastronomia Ligure Pesto Beef Fillet
Ingredients
- 4 200g beef fillets
- 40g of celery
- 40g of onion
- 40g white wine
- 40g of dry vermouth
- 50ml of chicken stock
- 50g of sour cream
- 40g of butter
- La Gastronomia Ligure Pesto
- Salt
- Pink pepper
Peel the carrots and celery, cut into small pieces and then boil a little.
Stop the cooking with cold water so that the vegetables stay firm and do not to lose their colour.
Season the fillets with salt and pepper and brown them with butter in a steel pan.
Remove the fillets and dilute the liquid with the cognac, white wine and dry vermouth; reduce by half, add the broth and continue cooking.
After a few minutes add the cream and butter, mixing it in with a spoon.
Add the fillets and vegetables. Place the fillets on a serving dish.
Pour the sauce over the fillets, putting a tablespoon of La Gastronomia Ligure pesto on each fillet. Keep warm in a water bath for a few minutes.
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