Fillet Steak Cacciatora

Bistecca alla Cacciatora

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 fillet steaks, weighing 175 g/6 oz each
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 300 ml/½ pt red wine
  • 300 ml/½ pt Marsala
  • 1 teaspoon fennel seeds, freshly ground
  • 4 tablespoons tomato purée
  • chopped parsley for garnish


    Heat the oil in a frying pan, add the steak, cook until done to your taste, then season with salt and pepper. Remove from the pan and keep warm.

    Add the chopped garlic to the pan and fry briefly, stir the red wine and Marsala into the pan juices, scraping the bottom of the pan with a wooden spoon. Reduce the wine until it has become a thick syrup. Add the fennel and tomato purée. Stir well into the wine and cook for 1 minute more.

    Pour the sauce over the steak and decorate with chopped parsley.