Filetto di Bue alla Moda di Sandro from Marcella's Italian Kitchen by Marcella Hazan

Name: Filetto di Bue alla Moda di Sandro from Marcella's Italian Kitchen by Marcella Hazan
Ingredients: 1½ cups sweet red bell pepper cored, seeded, and cut into strips ¼ inch wide and about 1½ inches long; ⅔ cup celery, sliced into half rounds ⅛ inch thin; ⅓ cup vegetable oil; ½ cup dry white wine; ½ cup dry Marsala; Salt; Black pepper in a grinder; 1½ cups eggplant peeled and cut into sticks ½ inch thick and about 2 inches long; 1 cup romaine lettuce shredded very fine; 3 tablespoons butter; 1 pound beef tenderloin, cut into slices about ⅔ inch thick

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Choose a skillet large enough to accommodate later all the beef fillets without overlapping. Put in the oil, celery, red pepper, and eggplant and turn on the he

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Cooking tools:

Skillet
Stove
Pepper mill
Chef's knife
Cutting board
Wooden spoon

Ingredients

1½ cups sweet red bell pepper cored, seeded, and cut into strips ¼ inch wide and about 1½ inches long
⅔ cup celery, sliced into half rounds ⅛ inch thin
⅓ cup vegetable oil
½ cup dry white wine
½ cup dry Marsala
Salt
Black pepper in a grinder
1½ cups eggplant peeled and cut into sticks ½ inch thick and about 2 inches long
1 cup romaine lettuce shredded very fine
3 tablespoons butter
1 pound beef tenderloin, cut into slices about ⅔ inch thick