FILETTO DE VOE KIN ANTUNNA
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Black angus with oyster mushrooms
6 tablespoons extra virgin olive oil
6 sprigs of thyme, leaves only
1 sprig rosemary
1 sprig myrtle leaves
1 tablespoon juniper berries, crushed
6 garlic cloves (2 cracked and 4 thinly sliced)
1 pound oyster mushrooms, sliced
½ cup dry white wine
1 ½ cups beef stock
Sea salt & freshly ground black pepper
4 filets Black Angus, 6 ounces each, trimmed
¼ cup mosto d’uva
½ bunch flat leaf parsley, finely chopped
Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add thyme,
rosemary, myrtle, juniper berries, and the 2 cracked garlic cloves. Cook for 2 minutes to
flavor the oil. Stir in 1 cup beef stock and mosto d’uva, and let simmer for 10 minutes.
Strain and return sauce to pan. Simmer for 5 minutes to thicken. Set aside and keep
Heat the remaining 4 tablespoons of olive oil over medium heat and add thinly sliced
garlic, cooking until softened. Add mushrooms and toss well, cooking for 3 minutes.
Pour in the wine and stir cook until the liquids are absorbed. Stir in remaining ½ cup of
the beef stock and salt to taste; simmer for 5 minutes. Set aside and keep warm.
Season the filets with salt and pepper. Place directly on a preheated grill. Cook until
desired doneness, turning once.
Serve filets on a bed of oyster mushrooms with the mosto d’uva sauce.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com