For the sauce: bring the wine to a boil in a saucepan with all the ingredients (the shalotts cleaned and chopped). Reduce the wine to less then half. Filter and set the sauce aside. For the “tossed” vegetables: Wash and cut the vegetables (except the mushrooms) into medium sized pieces. Cook each type separately in boiling, salted water for a few minutes. Strain when still “al dente” and then toss them in a frying pan with a little extra virgin olive oil (they should remain firm and crisp to the bite). For the porcini mushrooms: clean the mushrooms and cut them lengthwise into slices 4-5 mm thick. Heat the olive oil in a frying pan with the cloves of garlic. Leave to sauté for 3-4 minutes, turning the cloves so that they don’t burn. Remove the garlic, put the mushrooms and the chopped parsley into the frying pan, sauté and then leave to cook over a moderate heat for about 10 minutes. For the fillet: heat the olive oil in a non-stick frying pan and brown the fillets all over, seasoning with salt and pepper. Discard the oil, clean the pan and then put the meat back in, together with the wine sauce and two spoonfuls of water. For fillets “al sangue” (= rare), cook over an average heat for 3-4 minutes, turning the meat on both sides. If necessary, add a little salt to the sauce, which, when ready, should have a rather thick syrupy consistency. If you prefer the meat more cooked, add a little more water to reach the degree of cooking desired. Lay each fillet on a plate with the Chianti Riserva sauce, and garnish with the “tossed” vegetables and the porcini mushrooms.