Filet mignon in a green pepper sauce
This marvelous dish, which warms our winters, requires a full-bodied wine, rich but elegant as well, which can fully bring out the creaminess of the sauce but also cleans the palate.
Our Il Moro – Nero d’Avola is perfect, a true expression of Ragusa’s, indeed Acate’s, important body, the fresh palate and flavors of red fruit and chocolate mean a wine grown on our black soil, which speaks of Sicily but above all of Valle dell’Acate.
Ingredients for 4 persons
4 beef filets
white wine (Tenuta Ibidini Insolia)
1 tablespoon of green pepper
4 tablespoon of liquid cream
extra-virgin olive oil
Heat the butter or the olive oil in a frying pan and brown the filets, lightly salted, over a brisk flame. Turn the two sides rapidly and then take the pan off the flame and reserve the filets. Eliminate the fat from the pan and dilute the liquid which has remained with the white wine (deglaze) and, when it has been reduced over a lower flame, add the liquid cream and the green peppers and reduce once again. Put the filets back into the pan and cook for one minute more before serving.