Braised Beef Filet with Ricotta Gnocchi - WFSB 3 Connecticut

Better Food

Braised Beef Filet with Ricotta Gnocchi

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It's Better Food time and in the kitchen we have Chef Eric Cianci from Rizzuto's joining us to make a delicious pasta dish.

Braised Beef Filet with Ricotta Gnocchi:

8 oz bee filet, 2” cubes


1 C red wine

1 C veal or beef demi glace

4 cipollini onions, cut in quarters

2 C wild mushrooms, rough chop (oyster, shitake, baby bella, cremini)

1 sprig each, thyme and rosemary

1 bay leaf

2 T unsalted butter

1/4 shaved Parmesan Cheese

Salt and Pepper


Pasta of your choice (house made Ricotta Gnocchi used here)

In a large sauté heat EVOO and sear beef on all sides.

Add onions and mushrooms and sauté 3-5 minutes until just tender, adding salt and pepper to taste.

Deglaze with red wine and add fresh herbs – reduce by half.

Add demi glace and reduce by half again.

Add butter, allow to incorporate.

Serve over pasta and top with shaved parmesan cheese.