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
2 T EVOO
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.