Filet with sauce of wine

Time: 35 minutes

Difficulty: very easy

Suggested wine: 

Valpolicella Classico Superiore Ripasso DOC

Azienda Agricola Bixio Poderi

Ingredients:

4 Beef tenderloin medallion

200gr each one

4 Scallions

4 Leafs of laurel

4 Cloves

4dl Red wine

1 Spoon sugar

25gr Butter

2 Potatoes

2 Leafs of sage

Half onion

Extravirgin Olive Oil

Salt

Pepper

Recipe:

Melt butter in a saucepan, brown and salt scallions, add wine, laurel, cloves, sugar and boil until it becomes syrupy. Peel potatoes, cut as a chopstick and brown them in a pan with a little oil and onion minced with sage. Unite medallions with a string, pepper them and broil 1 minute in each side; then put them on the saucepan with scallions, cook them in each side again and serve with potatoes.