Beef tenderloin with flaked Parmigiano-Reggiano in a Chianti sauce, with endives au gratin

Ingredients for 8 servings

  • 8 beef tenderloins (200 g each)
  • 48 thin slices of Parmigiano-Reggiano
  • 1.5 l Chianti
  • 500 g brown stock
  • 300 g butter
  • 4 endives
  • 1 lemon
  • 100 g grated Parmigiano-Reggiano
 
Tie the beef tenderloins with cooking string and broil them until rare.
Set aside.

Reduce the Chianti to 1/3 of its volume, add the brown stock and reduce to half, then thicken the sauce with soft butter.

Cut the endives in half and place them in a cooking bag, season with salt, pepper, sugar and a few drops of lemon, vacuum seal and steam for 15 minutes. Cool off in water and ice.

Make incisions in the tenderloins and insert the slices of Parmigiano-Reggiano, place in the oven for a few minutes to allow the Parmigiano-Reggiano to melt.

Open the bag containing the endives, let them dry and brown in a pan with oil.

Sprinkle with Parmigiano-Reggiano and cook au gratin.

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