Catherine Fulvio serves up a delicious main course.


  • 4 beef fillets
  • 250 ml chianti
  • 1 tblsp tomato puree
  • 2 shallots (cut into wedges)
  • 150 g chestnut mushrooms (sliced)
  • 1 tsp thyme (chopped)
  • 2 tsp butter
  • pepper for seasoning
  • olive oil, for frying


  1. Heat some olive oil in a frying pan. Season the steak on both sides.
  2. Add the steak and cook on both sides over a high heat for 2–3 minutes or longer, depending on how well done you like your steak.
  3. Transfer the fillets to a platter to "rest" and keep warm in a low oven.
  4. Add the shallots to the pan and sauté over a low heat.
  5. Add in the mushrooms and thyme, increasing the heat and stirring constantly until the mushrooms are cooked.
  6. Add the wine and the tomato puree.
  7. Allow to the sauce thicken slightly and add the butter. Remove from the heat and season with salt and pepper.
  8. Pour the sauce over the fillet and garnish with a sprig of thyme. Serve immediately.