Buca Di Beppo's Filet Cacciatore Recipe - Cooking Index
Buca Di Beppo's Filet Cacciatore Recipe - Cooking Index
| 12 oz | 340g | Beef tenderloin or sirloin tip |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Olive oil |
| 1 cup | 62g / 2.2oz | Red onion - chopped (large) |
| 1/2 lb | 227g / 8oz | White mushrooms - sliced |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Capers |
| 1 teaspoon | 5ml | Oregano |
| 1/3 cup | 78ml | Sherry |
| Marinara Sauce | ||
| 1 | Tomato sauce - (15 oz) | |
| 2 tablespoons | 30ml | Tomato paste |
| 1/4 cup | 59ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1 | Minced garlic clove | |
| 1 teaspoon | 5ml | Basil |
| 1 teaspoon | 5ml | Oregano |
| 1/2 teaspoon | 2.5ml | Thyme |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Beef broth - (to 1/3) - if available |
| Garlic Mashed Potatoes | ||
| 8 | Red-skinned potatoes - cut into quarters | |
| 3 | Garlic cloves - peeled | |
| 2 teaspoons | 10ml | Salt |
| 4 tablespoons | 60ml | Butter |
| 3/4 cup | 177ml | Milk or potato cooking water |
Cut meat into 4 serving pieces. Season pieces with salt and pepper.
In a large saute pan, heat olive oil on medium-high until it shimmers. Add meat; brown about 3 minutes on both sides and remove from the pan. Lower heat to medium, add onions and mushrooms and cook slowly for about 4 minutes, or until the onions are translucent. Add garlic, capers and oregano and cook 1 minute more.
Raise heat to medium-high and pour the sherry into the pan to loosen juices that stick to the pan during cooking. Bring sherry to a boil, add Marinara Sauce to the pan and simmer uncovered for about 5 minutes, or until sauce is thickened. Return beef to the pan and heat thoroughly.
Marinara Sauce: Combine ingredients in small saucepan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes. (Makes 2 cups) Leftover tomato paste can be frozen. Place in ice cube tray in 1- or 2-tablespoon amounts. When frozen, pop out and freeze in plastic bag or container suitable for freezer.
Garlic Mashed Potatoes: Boil potatoes, garlic and 1 teaspoon salt in enough water to cover the potatoes. Drain, reserving water if you prefer. Remove garlic cloves and discard. Smash potatoes, butter and milk together with a large fork until fluffy. The dish should not be smooth and creamy -- you want a thick, homey texture. Otherwise, the marinara sauce will merge with the potatoes, making a runny mess. Season to taste with remaining salt. (Makes about 3 cups)
Mound the Garlic Mashed Potatoes on platter, pour Marinara Sauce over and then top with beef.
This recipe yields 2 servings.
Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html
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