Sofrito Preparation
Dredge the fillets with salt and fresh ground pepper. Coat them with flour and fry slightly on both sides. Scrape any excess flour from the bottom of the pan and remove them.
Add olive oil in a saucepan and sauté the onion.
Add rosemary, marjoram, garlic and white wine.
Cut the stems of both the parsley bunches, tie them and add them in the saucepan.
Add meat fillets and simmer until the sauce thickens and meat is tender. If needed you should add more water.
Remove parsley stems from the saucepan.
Serve meat in a platter and pour the sauce over them.
Serve fillets with mashed potatoes and carrots.
Potato and Carrot Mash Preparation
Boil the cubed potatoes and carrots in water.
Add plenty of salt and pepper and the mashed garlic.
When the vegetables are tender remove from the sauce pan and drain.
Preserve half glass of the water.
Melt butter on the saucepan.
Add on a a blender the vegetables and blend. Gradually add the milk and the water that you preserved. Blend until the texture is soft and creamy.
Add the melted butter and mix again.
Empty the puree on a saucepan.
Sofrito Ingredients
1kg boneless beef fillets (leg part preferred)
1 onion, finely cut
2 garlic cloves, mashed
1 glass of white wine
Rosemary
Marjoram
2 bunches of parsley
Salt
Pepper
Flour for coating the fillets
Olive oil for frying
Mash potato and Carrot Ingredients
5 medium potatoes, cut in cubes
1 mashed garlic
Mix of pepper and salt
6 medium carrots, cut in thin slices
1 glass of milk
2 spoons of fresh butter