Reduce by half, red wine, sugar and minced shallots, until the sauce become a bit syrupy, (it must coat the back of a spoon) otherwise let it reduce a bit more.
Once the sauce reaches the expected consistency, add the crème de cassis and stop boiling.
Season the sauce and keep it warm. Heat a pan until very hot. Salt and pepper the beef fillets and oil them lightly.
Quickly fry the fillets for 2 minutes on each side, and then put them for 4 minutes in the oven at 180°C.
Arrange the fillets on a plate and coat them with this shiny and very tasty sauce. To be served with a fricassee of mushrooms and very small potatoes….. Pure happiness!
Syndicate of Vins du Bugey (Ain)
Tel.: 00 33 (0)4 79 42 20 94
vinsdubugey.netÂ
The Montagnieu being, above all, a wine which is served as an aperitif, Nicolas Serrano prefers to give us this recipe made from the Mondeuse du Bugey, a great and heady red wine which can also be found in Frank Peillot cellar (6,80 €).
