Explore the elegant flavors of Beef Tenderloin with Amarone, a standout in Italian recipes.

Filetto di manzo all’Amarone

The Beef Tenderloin with Amarone is a succulent and refined dish, perfect for showcasing the charm of Venetian tradition in an elegant and impressive way. The star of the dish is Amarone della Valpolicella, a significant, intense, and velvety red wine. When reduced in a pan, it transforms into a rich and fragrant sauce, enveloping the meat and enhancing its natural tenderness.

The filet medallions, quickly seared to achieve an irresistible crust, remain soft and juicy and are coated with the wine reduction that makes each bite truly special.

Completing the dish is a full-bodied and enveloping cauliflower and porcini mushroom cream, ideal for the cold season. If you want to adapt the Beef Tenderloin with Amarone recipe for warmer months, you can replace the vegetable base with seasonal alternatives, maintaining the same play of textures and elegance.

Try other delicious ways to cook tenderloin:

• Tenderloin with bitter sauce
• Beef tenderloin with red wine sauce
• Tenderloin with green pepper sauce

If you love this wine, don’t miss the Amarone risotto: a creamy and fragrant Veronese classic.

Ingredients

• Beef tenderloin medallions
• Amarone della Valpolicella wine
• Cauliflower
• Porcini mushrooms
• Olive oil
• Salt and pepper

Instructions

1. Heat olive oil in a pan and sear the beef tenderloin medallions on both sides until a crust forms. Season with salt and pepper.
2. Remove the medallions and set aside.
3. In the same pan, pour the Amarone wine and reduce until thickened to a sauce consistency.
4. Steam the cauliflower and blend with porcini mushrooms to create a smooth puree.
5. Serve the beef medallions topped with the Amarone sauce and accompanied by the cauliflower and mushroom puree.

Total Time: 45 min

Cuisine: Italian