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Manzo alla Certosina (Fillet of Beef)
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Ingredients:
Fillet of beef or rump steak
2 slices fat bacon
3 tablespoons extra virgin olive oil
Salt to taste
Pinch of nutmeg
1 anchovy, minced
2 tablespoons fresh Italian herbs mixture (sage, Italian Parsley, thyme or combination you like)
Beef stock
1 clove garlic
Preparation:
- Put a piece of very tender
rump steak or fillet of beef into a stewpan with two slices of fat bacon
and three tablespoons of the finest olive oil; season with salt and a
tiny pinch of nutmeg; let it cook uncovered, and turn the meat over occasionally.
- When meat is nicely browned
add an anchovy minced and mixed with chopped herbs, and a small clove of
garlic with one cut across it.
- Cover the meat with beef stock, put the cover on the stewpan, and cook until done.
- When meat is all sufficiently
cooked, skim the grease off the sauce, pass it through a sieve, and pour
it over the beef.
NOTE: Leave the garlic in for five
minutes only.
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