Recipe: Beef fillet in Aglianico red wine with creamy mashed potatoes Le Sirenuse Positano
Recipe: Beef fillet in Aglianico red wine with creamy mashed potatoes
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Cooking tools:
- Food mixer
- Instant-read thermometer
- Grill
- Roasting pan
- Potato masher
- Oven
- Stove
- Saucepan
- Pot
- Skillet
- Pan
- Wooden spoon
- Paper towel
- Plate
- Serving bowl
Ingredients
- Four beef fillet tenderloin medallions of around 170g (6oz) each
- Four medium-sized waxy yellow potatoes, around 600g (21oz) in all
- One bottle of Aglianico – either Taurasi or Aglianico del Vulture
- Enough olive oil to cover the medallions in a roasting pan
- 300g (1 ⅓ cups) soft butter, plus a knob of solid butter.
- Four sprigs of rosemary
- Twenty peppercorns
- Good balsamic vinegar
- A few sprigs of chervil
- Salt
- pepper
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