The technique used to cook the meat is quite clever as the amount of beef is small and is only quickly, flash fried which keeps the juiciness, adds the caramelisation flavours and gives great depth to the whole dish. It’s an expensive cut but the quantity required is so small that it won’t break the bank. It’s hard to believe a dish with so much flavour takes such a short time to prepare.
Wine Suggestion: we drank one of our favourite Tuscan wines: the Selvapiana Chianti Rufina which is refined and elegant and complements the beef fillet and provides a foil to the rustic black pepper background in this dish.
Rigatoni, tomato, beef and red wine – serves 4
- 320g rigatoni
- 200g beef fillet
- 4 garlic cloves, sliced
- 50g Parmesan, grated
- 100g unsalted butter
- 600g top quality tinned tomatoes
- 350ml Chianti wine
- 1tbsp ground black pepper
- 3tbsp extra virgin olive oil
Trim the beef fillet and cut across into 5mm slices. Cut the slices into 1cm strips.
Heat the butter in a thick-bottomed pan, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over a high heat for 5 minutes, stirring to break up the tomatoes, then add half the red wine. Continue to cook on quite a high heat, adding more wine as the sauce reduces. Cook for 15 minutes in total, using up all the wine, then stir in the pepper.
Heat the olive oil in a frying pan until very hot. Add the beef pieces and fry very briefly, just to brown each piece on both sides. Stir the beef into the sauce with any juices from the pan.
Cook the rigatoni in boiling salted until al dente. Drain and add to the sauce.
Serve with the Parmesan.
(Original recipe from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers, Random House, 2006.)