The fillet of beef with red wine reduction and hazelnut is a second espresso to be prepared in a few minutes that guarantees a tender, delicious and elegant result. A dish with autumn aromas completed by the crunchy texture of hazelnuts for an unusual and aromatic touch. The trick for a very soft meat is to sear it briefly in a pan and let it rest for a few minutes in aluminum foil to give it time to relax and redistribute the juices. Pair it with a raw mushroom salad or the classic mashed potatoes for a formal dinner.

Find out how to prepare this tasty dish in just a few steps.

Take the fillet medallions and tie them with a string to ensure a regular shape even after cooking.

Pass each medallion in flour, taking care to cover the edges as well.

Heat a generous knob of butter over high heat and brown the medallions both on the sides and on the edges, until they have a succulent crust on the surface.

Salt the meat and wrap each slice of fillet in an aluminum foil bag. In the meantime, deglaze the cooking juices with the wine and let it reduce until the sauce begins to pull slightly.

Open the packets, remove the string from the fillets and place them on the plate, completing with a few tablespoons of wine reduction.

Add a little coarsely chopped hazelnuts to each dish, a sprinkle of pepper and serve.