Beef Fillet with Barolo Sauce (Filetto al Barolo)

Ingredients for 1 person

200 gr (7.05 oz) Beef Fillet
100 gr (3.52 oz) Cubed Pancetta (Italian Bacon)
1 Glass Barolo Wine
1 Knob of Butter
1 Tablespoon Flour
A pinch of salt

VIDEO RECIPE
Beef Fillet with Barolo Sauce - Filetto al Barolo

Heat a pan over medium heat, when It's hot add pancetta and cook until crispy
Once your pancetta is crispy, remove it from the pan and set aside
In the same pan, add a knob of butter, let it melt the add the fillet
After about 1 minute turn the fillet over, cook the other side for another 1 minute then remove exceeding butter and pour in Barolo wine
After about 3 minutes turn the fillet over and let it cook for another 3 minutes
After 3 minutes the fillet is cooked but the sauce is too thin so the chef secret is to remove the fillet from the pan and while sauce is simmering add 1 tablespoon of flour to thicken the sauce
Once the wine sauce is ready replace the fillet into the pan and turn it over to absorb the sauce then add pancetta and turn the heat off
Put a few greens on a serving plate, lay the fillet over, top with pancetta, garnish with Barolo wine sauce and serve