Amarone Beef Tenderloin

Name: Amarone Beef Tenderloin
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Beef filet 2.2 lbs; Extra virgin olive oil to taste; Red wine Amarone 3 ¼ cups; White onions Converted from grams to ounces for easier measurement. 1.8 oz; Rosemary 2 sprigs; Butter cold 1 oz; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste; Cauliflower (to be cleaned) 2.2 lbs; Dried mushrooms porcini 1.4 oz; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: High
Note + 30 minutes soaking time for dried mushrooms

PRESENTATION

Recipe by
Sebastian Fitarau

In the heart of Veneto, the beef filet Amarone is like, a real tribute to local flavors. It blends the region’s finest red wine with tender, premium beef. And look, Amarone della Valpolicella is celebrated for its rich and velvety texture—simmered into a sauce that's both bold and slightly sweet. This sauce infuses the juicy beef medallions—making each bite feel really special. Really, really special. The dish is all about balance. Seriously. A crispy crust on the outside while keeping the inside perfectly moist and pink. Can’t go wrong. It’s the kind of beef filet recipe that makes you appreciate how a specific wine can enhance everything on the plate. Plus, the Amarone twist shows off the uniqueness of Northern Italian cooking, with its focus on both texture and taste.

Chilly evenings in Veneto are made for this kind of comfort. Especially when the beef filet red wine sauce is paired with creamy cauliflower and earthy porcini mushrooms. It’s not just visually appealing, but also complements the richness of the meat and sauce, adding a little silky warmth. Pretty much. In the summer, lighter veggies can take center stage, showing how the tradition adapts to the seasons while keeping the main flavors prominent. People in Verona—yep, folks there—even use Amarone wine for risotto. But beef filet with Amarone sauce? It's a distinct treat, emphasizing the famous wine and letting its aroma really shine. Anyone keen on a beef filet wine pairing will find this combination quite satisfying, as the sauce ties everything together in a way that feels both rustic and a bit fancy. For real. It’s more than just food—it’s like a quick journey to Veneto, with every bite nodding to the region’s love for high-quality, local ingredients and that special touch from using a wine as renowned as Amarone.

INGREDIENTS

Beef filet 2.2 lbs (1 kg)

Extra virgin olive oil to taste

For the Amarone Sauce: Red wine 3 ¼ cups (750 ml) - Amarone; White onions 1.8 oz (50 g) - Converted from grams to ounces for easier measurement.; Rosemary 2 sprigs; Butter 1 oz (30 g) - cold; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste

For the Mushroom and Cauliflower Cream: Cauliflower 2.2 lbs (1 kg) - (to be cleaned); Dried mushrooms 1.4 oz (40 g) - porcini; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Amarone Beef Tenderloin

To prepare the Amarone beef tenderloin, first soak the dried porcini mushrooms in 1 1/4 cups of lukewarm water for about 30 minutes, ensuring they remain fully submerged 1. Meanwhile, prepare the cauliflower: after removing the core and outer leaves, slice it 2. In a pan, heat a drizzle of oil with 2 garlic cloves 3.

Add the cauliflower 4 and briefly sauté it. Retrieve the softened mushrooms and add them to the cauliflower 5, along with their filtered soaking water 6.<\/p>

Salt 7, pepper 8, cover with a lid 9, and cook for 20-30 minutes or until the cauliflower is tender.

Meanwhile, clean the tenderloin by removing the outer membrane and cut into 9 oz medallions 10, then pat them dry with paper towels. Heat a splash of extra virgin olive oil in a large skillet over medium-high heat 11 and, once hot, place the medallions 12.

Sear them for 2-3 minutes per side until a nice crust forms 13, then transfer them to a plate and keep warm. Now, peel and slice the onion 14. In the same skillet where you seared the meat, heat a drizzle of oil with rosemary 15.<\/p>

Add the onion and sauté for a couple of minutes 16, then pour in the Amarone 17; let it evaporate, then salt 18 and let it reduce for about 15 minutes on low heat.

When the onions are soft and the base is reduced 19, strain everything through a sieve 20 to obtain a smooth sauce 21.

Return the strained base to the skillet and continue cooking for another 10 minutes until the volume has reduced by about two-thirds. At this point, turn off the heat and add the very cold cubed butter 22, swirling the skillet to melt and emulsify the sauce until shiny and velvety; set aside 23. Retrieve the cooked cauliflower with mushrooms and blend it with an immersion blender 34.<\/p>

You should obtain a smooth and homogeneous sauce 25. Return the medallions to the skillet with the Amarone sauce, turn the heat back on and coat them 26 for about a minute on medium heat, just long enough to warm them without cooking further. Plate by distributing the mushroom and cauliflower cream on the bottom 27.<\/p>

Place the meat on top 28 and finish by coating with the wine sauce 29. Serve your Amarone beef tenderloin immediately 30!<\/p>

Storage

We recommend consuming the Amarone beef tenderloin immediately.<\/p>

You can prepare the mushroom and cauliflower cream in advance, store it in the fridge, and heat it before serving the tenderloin.<\/p>

Tip

If you want to vary the cream while maintaining the same elegant balance of the dish, you can replace cauliflower and mushrooms with a celeriac and potato cream, which remains delicate and slightly sweet, perfect with Amarone.<\/p>

For the translation of some texts, artificial intelligence tools may have been used.

Amarone Beef Tenderloin

PRESENTATION

INGREDIENTS

How to prepare Amarone Beef Tenderloin

Storage

Tip

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