Reach for a bold red with enough acidity to balance the cream, such as a Barolo , Sangiovese , or a classic Bordeaux .
Because the sauce is so rich, the meat must be lean and tender enough to complement it without competing. The is the undisputed choice. Its buttery texture melts into the Diana sauce, creating a harmonious bite. For the best results, look for "Center Cut" fillets that are at least 1.5 to 2 inches thick. How to Make Filetto di Diana at Home filedotto diana
Bring your fillets to room temperature and season generously with salt and cracked black pepper. Reach for a bold red with enough acidity
Pour in 2 tablespoons of brandy. Carefully ignite with a long lighter or tilt the pan toward the gas flame. Its buttery texture melts into the Diana sauce,
Filetto di Diana is a heavy, indulgent dish, so it pairs best with sides that can cut through the richness: Steamed asparagus or sautéed haricots verts.