Filetto di Bue alla Moda di Sandro

Tenderloin Fillets with Vegetables, White Wine, and Marsala

Preparation info

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    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

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  • β…“ cup vegetable oil
  • β…” cup celery, sliced into half rounds β…› inch


  1. Choose a skillet large enough to accommodate later all the beef fillets without overlapping. Put in the oil, celery, red pepper, and eggplant and turn on the heat to medium high.
  2. Cook the vegetables, stirring from time to time, until they are tender but not dissolved.
  3. Add the shredded lettuce and cook for 2 to 3 minutes, stirring frequently.