Cooked to perfection, this gourmet filet is transformed with a tomato & anchovy sauce and pairs perfectly with a glass of Nero d’Avola from Sicilia DOC.
- 4 6oz filets of beef
- Salt and ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons minced anchovy filets
- 1 28 ounce can finely chopped tomatoes
- 2 tablespoons red wine vinegar
- 2 tablespoons minced parsley
Heat the olive oil in a large 10 inch sauté pan on medium high. Season the filets with salt and pepper and sear the filets in the pan until browned and medium rare, about 5 minutes per side. Remove and set aside on a warm plate. Lower the heat to medium and add the shallots and stir for a minute. Add the garlic and anchovy and stir to dissolve. Add the tomatoes and raise the heat to bring the pan to a simmer and stir in the red wine vinegar. Cook until thickened and remove from the heat.
Spoon the sauce on a platter, and slice the filets and place on top of the sauce. Garnish with a pinch of parsley. Makes 4 servings.