Rustic only in appearance, Refosco dal Peduncolo Rosso goes perfectly with the delicate notes of this fillet with courgettes. Its spicy finish enhance the flavours of the meat.
Ingredients for 4
300 g courgettes
4 fillets of beef weighing 250 g each
1 packet of puff pastry
1 egg yolk
1 clove of garlic
Refosco red wine
dry white wine
extra-virgin olive oil – salt
Cook the meat over a very high heat in a non-stick frying pan for 1-2 minutes on each side until they form a crust, then transfer to a rack, salt and leave to rest so that they release any excess liquid.
Wrap each fillet in pastry, brush the surface with beaten egg yolk and bake at 200°C for 10-12 minutes until they start to brown.
In the pan you cooked the meat in, put 1 teaspoon of corn starch, 1 ladleful of vegetable stock and a glass of Refosco. Cook for a couple of minutes, stirring, then filter the sauce and continue to cook until it reaches the desired consistency.
Wash the courgettes and cut into rounds, clean and trim the shallot and chop finely.
Cook the courgettes for 4-5 minutes in another pan with a spoon of oil, the shallot and a crushed clove of garlic still in its skin. Add a drizzle of white wine, reduce, taste for salt and take off the heat.
Serve the individual Beef Wellingtons accompanied with the Refosco gravy and the courgettes.