Angus beef fillet with Port wine sauce and sautéed vegetables
200 g of Angus beef fillet | 200 ml of port wine | 2 green asparagus | ½ small paprika | ½ small eggplant | pepper | salt | salt flakes | Farga Milenaria olive oil
- Season the beef fillet with salt and pepper and sear it in the very hot frying pan with a dash of Farga Milenaria olive oil and set t aside.
- Cut the vegetables into strips, sauté them al dente and set them aside as well.
- Pour the Port wine into the frying pan, flambé it and let it caramelize little by little.
- Put the beef fillet on the plate with the vegetables and cover it with the Port wine sauce. Add the salt flakes on top.
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