Straight from the island of Corfu a recipe for beef fillets in a garlic, parsley and vinegar sauce.
You can find photos of the dish here.
Ingredients
- 1 kg (35 oz) beef fillets cut ~ 1 cm (1/3 inch) thick.
- 5-6 garlic cloves coarsely sliced.
- A big bunch of flat-leaf parsley coarsely chopped.
- ¼ cup of white wine vinegar.
- 1/2 cup white wine.
- 1 cup of beef stock.
- ½ cup of extra-virgin olive oil.
- ½ cup of all-purpose flour.
- Salt and ground pepper.
Description
- Season the fillets with salt and pepper, cover them with flour and shake it to remove the excess. In a large pot, warm up the olive oil on high heat. When the oil is hot, add one by one the fillets and fry them until they start getting golden on both sides. Remove them and set aside.
- In the same pot (keep the oils and juices left from the frying) cover the bottom with one layer of fillets. Add half of the garlic and parsley. Season slightly with salt and pepper. Add another layer of fillets. Top it with the rest of the garlic and parsley. Season again with salt and pepper.
- Add the vinegar, wine and beef stock. The juices should cover all the layers. If not, add some water.
- Turn the heat to high and bring it to the boil. When it starts boiling, reduce the heat to low and let it cook slowly for ~ 1 hour. Do not stir the food while it is cooking! Just shake the pot from time to time so the bottom fillets will not stick.
- Enjoy the sofrito with rice or mashed potatoes.
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