Grilled Fillet of Beef with Farro, Haricots Verts, Italian Sausage and Red Wine Sauce


Red wine sauce
(See accompanying recipe.)
(See accompanying recipe.)
Haricots verts
(See accompanying recipe.)
Sausage and red onions
(See accompanying recipe.)
8 fillet steaks, 6 ounces each
Salt and pepper to taste
2 tablespoons extra light olive oil

For the red wine sauce:
12 ounces red wine
12 ounces reduced veal stock or beef stock
2 ounces butter, plus 2 teaspoons softened butter if using beef stock (See Chef’s Note.)
2 teaspoons flour if using beef stock (See Chef’s Note.)

For the farro:
1 onion, chopped
1 ounce extra virgin olive oil
2 cups farro or wheat berries, spelt berries or Kamut®
5 cups chicken stock
5 ounces Parmesan cheese, grated

For the haricots verts:
1 pound haricots verts or green beans, cleaned and blanched
3 ounces butter
3 ounces chicken stock

For the sausage and red onions:
1 ounce extra virgin olive oil
½ pound Italian sausage, sliced
1 red onion, sliced


Serves 8

Prepare the red wine sauce, farro, haricots verts, and sausage and red onions, and keep warm.

Season the meat with salt and pepper to taste. Brush the fillets with extra light olive oil and grill or sauté the seasoned fillets till they reach the desired temperature.

To prepare the red wine sauce:

In a saucepan, add the wine and cook over high heat until reduced by half, about 5 to 8 minutes. Add the veal stock and bring to a boil. Reduce the heat and cook until reduced by half to a sauce-like consistency, about 15 to 20 minutes. Keep warm until ready to use. Right before serving, add the butter to the warm sauce and stir well to incorporate.

Chef’s Note:

If using beef stock instead of veal stock, you might need to thicken the sauce with a mixture of 2 teaspoons of softened butter and 2 teaspoons of flour. After the sauce has cooked for 15 minutes, add the butter-flour mixture a bit at a time to the sauce, until it reaches the consistency you like. You do not need to use all of the butter-flour mixture. Wait after each addition, stirring well, before you add more. The sauce will thicken up in front of your eyes.

To prepare the farro:

Sweat the onions in the olive oil. Add the farro and cover with the chicken stock. Season with salt. Simmer till tender, approximately 30 to 40 minutes. Taste often as it is cooking to ensure that it has the right consistency to please your palate. Keep warm. The farro can be done a day ahead and then you can cook it to order by reheating it with a touch of chicken stock. Add the Parmesan cheese and serve.

To prepare the haricots verts:

Heat the beans in the butter and stock, season with salt, and serve.

To prepare the sausage and red onions:

Add the olive oil to a sauté pan and cook the sausage and onions over medium heat, stirring well, until the onions are caramelized, approximately 10 to 12 minutes.

To serve:

Place the fillets on a serving plate on top of the farro, and the haricots verts on the side. Top each fillet with the sausage-and-onion mixture and dress with the red wine sauce.