Cold Pressed Extra Virgin Olive Oil
Mon-Fri 8am to 5pm
713-621-6858

FILETTO DE VOE KIN ANTUNNA

sweet myrtle and bitter honey 369x482

From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey

Black angus with oyster mushrooms
(serves four)

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Ingredients:


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

To Prepare:


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
warm.

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

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Cooking the Sardinian Way

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4408 W 12th Street

Houston, TX 77055

Phone:

713-621-6858


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