Boeuf après Cavalcanti.

Ippolito Cavalcanti, Duke of Buonvicino, was a distinguished 19th century epicure who invented the delicious dish known as Pork Cavalcanti. The dish described below is not simply beef done in the manner of Pork Cavalcanti, but was obviously inspired by the great man’s wonderful creation, which I have detailed elsewhere. As it happened, I had some bits of beef fillet left over from last night’s repast, and the spirit of His Grace obviously rose up to instruct me what to do with them.


2 tblsp sliced almonds, finely chopped.

1 tblsp sugar.

2 tblsp tomato paste.

1 tblsp balsamic vinegar.

½ tsp nutmeg.

50g butter.

¼ cup olive oil.

400g fillet steak, diced.

1 ½ cups button mushrooms.

Salt and pepper to taste.

1 glass red wine.

½ cup fresh cream.

½ cup chopped fresh parsley.


Mix the almonds, sugar, tomato paste, vinegar and nutmeg together in a small dish and set aside. Melt the butter and oil together in a sauté pan over a hot flame and add the meat, stirring until sealed all over. Add the mushrooms and stir fry together with the meat for another 2-3 minutes.

Add the salt and the pepper and the almond mixture. Stir through until thoroughly mixed and all morsels are coated then add the wine. Continue to cook, stirring frequently, until the liquor as reduced down to a thick sauce, then add the cream and the parsley, reserving a little of the latter for garnish.

Bring to the boil, then reduce the heat to a gentle simmer and cook for a further 2-3 minutes. Garnish with the remaining parsley an serve immediately with roast potatoes and a medley of green vegetables.

Serves: 2.

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