Ingredients

3¼ cups dry red wine
4 cups water
4 garlic cloves, crushed and peeled
1 cup onion, chopped into 1/4-inch pieces
1 cup carrot, chopped into 1/4-inch pieces
1 cup celery , chopped into 1/4-inch pieces
½ cup dried porcini mushrooms
2 sprigs fresh rosemary
2 teaspoons kosher salt
3-pound beef tenderloin, at room temperature
1 tablespoon extra-virgin olive oil
6 tablespoons butter, cold, cut into chunks
1 teaspoon honey

Description

In This Version Of Carbonade, The Beef-and-wine Dish That Is A Hallmark Of Valdostana Cuisine, The Principal Elements Are Cooked Independently. First, You Prepare The Sauce, Cooking Red Wine With Aromatic Vegetables And Herbs, Until Complex In Flavor And

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