A cut of meat seared and left pink on the inside, accompanied by mushrooms and vegetables, and finished with an intense, slightly sweet-and-sour balsamic sauce.
Videoricetta
Ingredienti
- 4 beef fillets, about 180 g each
- 40 g butter
- Extra virgin olive oil
- 1 garlic clove
- Rosemary
- 50 ml Vinagrum aged for 3 years Andrea Milano
- 50 ml brandy (optional)
- Coarse salt
- Black pepper
Procedimento
Cooking the fillet
1. Bring the meat to room temperature at least 30 minutes before cooking.
2. Heat a pan very well.
3. Add olive oil, butter, garlic and rosemary.
4. Brown the fillets for about 3 minutes per side for medium doneness.
5. Remove the meat and leave it to rest.
Flambé sauce
6. Remove any burnt residue from the same pan.
7. Pour in the brandy and flambé, if desired.
8. Add the Premium Vinegar.
9. Reduce until glossy.
10. Whisk in a small knob of butter.
Plating
11. Place the fillet on the plate.
12. Spoon over the sauce.
13. Finish with freshly ground pepper.
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A cut of meat seared and left pink on the inside, accompanied by mushrooms and vegetables, and finished with an intense, slightly sweet-and-sour balsamic sauce.
Ingredienti
- 4 beef fillets, about 180 g each
- 40 g butter
- Extra virgin olive oil
- 1 garlic clove
- Rosemary
- 50 ml Vinagrum aged for 3 years Andrea Milano
- 50 ml brandy (optional)
- Coarse salt
- Black pepper
Procedimento
Cooking the fillet
1. Bring the meat to room temperature at least 30 minutes before cooking.
2. Heat a pan very well.
3. Add olive oil, butter, garlic and rosemary.
4. Brown the fillets for about 3 minutes per side for medium doneness.
5. Remove the meat and leave it to rest.
Flambé sauce
6. Remove any burnt residue from the same pan.
7. Pour in the brandy and flambé, if desired.
8. Add the Premium Vinegar.
9. Reduce until glossy.
10. Whisk in a small knob of butter.
Plating
11. Place the fillet on the plate.
12. Spoon over the sauce.
13. Finish with freshly ground pepper.