tempo: 100
Kcal: 100
Ingredienti per 0 persone:

6 Fillets of Beef (about 180 gr. each),
480 gr. Boiled spinach (1.500 gr. raw),
2 dl. Red wine sauce,
30 gr. Unsalted butter

Ingredients for red wine sauce:
1 Kg. Beef bones,
150 gr. carrots, celery and onions,
60 gr. shallots,
4 bay leaves,
300 gr. unsalted butter,
2,5 lt. Brunello di Montalcino wine,
2 mature tomatoes,
150 gr. sugar

Ricetta:
Preparation:
Sprinkle with salt and cook the beef fillets in a pan, initially on hot flame, then on a moderate flame for 8/10 minutes. In the meantime, sautèe the spinach in a pan with butter. Cut the fillets lengthwise into slices about 5 mm. thick. Arrange the spinach in the centre of the dish, surround with the beef slices and pour the sauce around them.

Preparation:
Chop the Beef bones into small pieces and toast in an oven at 200 C. for about an hour. After removing the fat, place them in an stainless steel pan with the carrots, celery, onions, tomatoes, the laurel and 2 litres of wine. Bring to the boil, then allow to simmer on a low flame until reduced to about half a litre, removing the fat and impurities every so often from the surface. In the meantime, simmer the shallots and the sugar with 50 gr. of butter. When they start to brown, add the remainder of the wine and simmer until completely evaporated. Add the above mixture, boil for about 5 min. then add salt to taste.


Note:
Remove from the flame and add the remaining butter (refrigerator cold) cut into small pieces, beating continuously with a whip. Pass through a fine strainer.