Filetto e prugne in composta

Fillet with stewed plums

The best known dish with the fillets of the Chianina is without a doubt the Bistecca Fiorentina. There are lots of recipes which are worth trying. Filetto e prugne in composta is one of them.

Ingredients for 6 persons

6 fillets (of the central part of the Chianina)
800 grams of plums
30 grams of butter
salt and pepper
3 spoons of balsamic-vinegar
extra vergine olive oil

Method of preparation

Wash and stone the plums and cut them into pieces. Let the butter melt in a pan, add the plums. Cover the pan and let simmer for about 10 minutes.

Collect the required ingredients

Add the salt and the balsamic-vinegar and cook the dish for another 10 minutes without the lid, until the liquid has evaporated. Keep the stewed fruit warm.

Heat the oil in a pan. Sear the meat, add salt and pepper and bake it as desired
Mind the fact that real connoisseurs prefer the meat to be rare.

Get the meat out of the pan and let it rest, covered for about three minutes.

Serve on a warm plate with the stewed plums.

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Filleto e prugne in composta

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