Roasted meats and wintertime go hand in hand, and in Italy, roasted chestnuts, vegetables, seafood, poultry, and meat take center stage in the colder season. In the United States, roasting is something we usually associate with Thanksgiving, Christmas, Hannukah, and Easter, but in Italy they’re also enjoyed on other special occasions and as a second course during Sunday Suppers.

To me, January is the perfect time to talk about Sunday Suppers, a notion that continues to dwindle in the USA, but is still alive and well in Italy and the Mediterranean region. Nowadays 70% of Italians (who were recently declared the healthiest people in Europe) still gather for a communal meal with their families on Sundays each week. The ritual is both important and anticipated by many. Sharing meals with others and physical activity are the base of the Mediterranean diet.

Residents in Sardinia are ten times more likely to live past 100 than people in the United States. Researchers who studied this remarkable longevity found that daily communal (family-style) eating was commonplace and attributed it to the overall well-being of residents. The researchers concluded that there is something extremely satisfying and comforting about knowing that no matter how difficult life gets, at lunchtime you will be surrounded by loved ones. This adds a deep sense of psychological security, which, in turn, has a positive effect on health and happiness.

It can be difficult given our demanding work schedules, but the benefits are truly worth the effort. This simple yet restaurant-worthy recipe from Italian Recipes For Dummies makes Sunday entertaining a cinch. If you’re not currently taking part in the Sunday Supper ritual, why not let 2024 be the year that you discover this transportive Italian tradition?

Filetto di manzo marinato/Rosemary and Balsamic Marinated Filet of Beef

PREP TIME: 10 MIN

COOK TIME: 50 MINS PLUS OVERNIGHT MARINADE

YIELD: 12 SERVINGS

INGREDIENTS

        *       1/2 cup Amy Riolo Selections White Balsamic Dressing, or your favorite balsamic vinegar

        *       f1/4 cup Amy Riolo Selections or other good-quality extra virgin olive oil

        *       4 sprigs rosemary, needles finely chopped

        *       6 garlic cloves, peeled and sliced

        *       Unrefined sea salt

        *       Freshly ground black pepper

        *       1 whole filet of beef (6 pounds), (ask butcher to tie the meat so that individual pieces are separated for easier portioning, if desired)

DIRECTIONS

1. Whisk together the first four ingredients in a medium bowl. Add salt and pepper to taste.
2. Place filet in a large, glass baking pan, and pour marinade over the top. Cover with plastic and marinate overnight.
3. Preheat oven to 500 degrees (you can roast the meat at a lower temperature, but it will add a bit more cooking time to the recipe).
4. Roast the filet 30 minutes for rare, 40 minutes for medium, and 50 minutes for well done, using a meat thermometer to check that the thickest part is at least 160 degrees.
5. When the meat has finished cooking, remove from the oven, and cover with foil.
6. Allow to rest for 10 minutes, and then transfer to a cutting board. Remove twine, and cut into individual steaks. Using a fine mesh sieve, strain the marinade liquid over top.

TIP

A fantastic holiday or party dish, serve with Barley Risotto or Cream of Chestnut Soup, Cavatelli con sugo, or Farfalle with Smoked Salmon and Cream Sauce for a first course.

Leftover beef is great to use in panini and to stuff ravioli.

Pair this dish with a bottle of Barolo or similar. Garnet-red in color, the nose offers intense and persistent notes of violets and vanilla berries. The sip is balanced, harmonious, and delicately dry with a pleasantly spicy finish.

NOTE

You can add sliced potatoes, carrots, and other root vegetables, cut into 1-inch pieces, into the bottom of the pan while cooking, if desired.

VARY IT!

Veal or lamb also can be cooked this way.