Some dishes aren’t just tasted — they’re experienced. Filetto Benedicta is one of them: a meeting of aromas, textures and flavours that captures all the passion and care behind Benedicta’s Tuscan kitchen, in the heart of Florence.
A pan-seared masterpiece
Picture a beautifully tender beef fillet, seared to perfection and wrapped in a Madeira sauce with an intense, velvety aroma. It’s set over a slice of toasted bread, finished with a knob of butter, and paired with chicken livers in Vin Santo and sautéed porcini mushrooms — every detail designed to create a deep harmony of sweetness, savouriness and aromatic depth.
It’s a dish that wins you over first with its aroma, and then with its elegance on the palate.
The perfect pairing: Chianti Classico di Berardenga
A dish like this deserves more than just any wine. Chianti Classico di Berardenga is the perfect match: full-bodied and well-balanced, with notes of ripe red fruit and spice that glide across the palate. Its firm structure plays beautifully against the tenderness of the fillet and the complexity of the Madeira sauce, creating a genuine dialogue between wine and food — a pairing that tells the real story of Tuscany.
An experience worth trying