Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Beef fillet with red pepper, purple mustard and Grappa


Tie the beef fillets with kitchen twine to keep the shape.
Coat the fillets with pink pepper and brown them in the butter for 1-2 minutes on high heat: remove the meat from the pan and keep warm.
Soften the gravy with Grappa, pour the cream and add the mustard, cook a few minutes and season with salt.
Arrange the fillets in the heated platter and cover them with hot sauce.

Recommended Grappa:
UvaViva Italiana di Poli

Link to recipe:


  • Ingredients:

    2 fillet of beef of 200 g each
    100 ml cream
    200 g butter
    1 tablespoon pink pepper
    1 tablespoon purple mustard (replaceable with Ancienne mustard, with grains)
    1 shot aged Grappa

  • Author:
    • Giulia Nekorkina, Blog Rossa di sera
  • Typology:
    • Second course
  • Preparation time:
    • About 20 minutes
  • Notes: