Ingredients:
200g beef tenderloin
1/4 onion
1 carrot
1 celery rind
1/2 teaspoon cornstarch
200ml Settebraccia (room temperature)
1/2 cup honey
To taste: Extra virgin olive oil
To taste: Smoked Maldon salt
Preparation:
1 – Finely chop the onion, carrot, and celery and sauté them in a drizzle of olive oil. Keep the heat low so that the onion softens without burning.
2 – Add the fillet and cook, increasing the heat slightly.
3 – Take the wine, at room temperature, and pour it into the pan, basting the fillet evenly.
4 – Once the fillet is cooked to your liking, wrap it in aluminum foil and place it in the oven.
5 – Blend the vegetables and cooking juices, bring to the boil, and add the cornstarch until the sauce reaches the desired consistency.
5 – While plating the fillet, drizzle with honey and the sauce to complete the dish.
6 – Serve while still steaming.
