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Organic beef fillet Bolognese style

The regional recipe for Bolognese beef fillet

An explosion of flavors in a recipe that contains all the goodness of Emilia Romagna: Bolognese beef fillet. We often ask ourselves, how to cook a beef fillet?

This is because there are so many recipes with beef fillet, each one expressing the best of the cut of meat thanks to unique ingredients that combine perfectly. Here, among the many proposals of Italian cuisine, the Bolognese fillet will delight everyone's palates: less refined than other recipes with fillet, but still tasty and perfect for any occasion.

Today we want to offer you how to cook beef fillet in an easy, fast way that doesn't require much work or preparation: just a few ingredients are enough to bring a tasty and regional dish to the table. Italian organic meat, a good raw ham, for an extra touch you can use Parma ham, and 24 month DOP Parmigiano Reggiano. Obviously, every recipe can be transformed into a gourmet one by simply calibrating the ingredients and creating a more imaginative plating!

In particular, we have decided to offer you this recipe with the organic meat that you can find in our online butcher's shop and which comes from a certified organic farm. Agri. Cert. with animals raised on pasture. The attention and respect for natural processes and animal welfare is very high, which is why the meat is truly genuine.

Simple recipe fillet: organic meat and Emilian flavour

Organic beef fillet ingredients for 2 people

  • 2 fillets or 200 g of organic beef fillet per person
  • 80 g of butter
  • 4 slices of raw ham
  • 1 glass of Marsala
  • Parmigiano Reggiano DOP 24 months to taste
  • Salt and Pepper To Taste
  • meat broth to taste
  • 00 flour to taste

Beef fillet Bolognese procedure

Take the fillets and lightly flour them - if you want you can also make thinner slices -. We take a pan and melt the butter and if we want also a teaspoon of EVO oil. Take the fillets and brown them in a pan over high heat on both sides for a few minutes.

Salt and pepper to taste. Now let's deglaze the meat with a small glass of Marsala - or fortified wine - allowing all the alcohol to evaporate. As soon as the wine has evaporated, remove the organic beef fillets from the pan and let them rest.

It's time to create a nice thick cream by placing a glass of meat broth - or for a less intense taste, a glass of water - in the cooking juices. Mix well and reduce the sauce over a low heat without it becoming toasted.

We take the slices again and put them in the pan and on each of them we place a spoonful of grated Parmigiano Reggiano and a few slices of raw ham.

We now cover the pan with a lid and cook for a few more minutes so that the meat takes on the flavor of the sauce and the cheese melts. As soon as they are ready, take the fillets and plate them with the sauce and some vegetables of your choice - or puree -.