Beef tenderloin with Balsamic Vinegar. In its simplicity, perfect!

Servings: 4


400 grams of beef tenderloin,
40 grams of flour,
four tablespoons of traditional balsamic vinegar, perfect the Bonini 12 years
a tablespoon of olive oil,
meat broth,


Cut the fillet into four slices, flatten slightly with a meat pounder, dip in flour, then shake to remove excess.
On a plate greased with oil put the fillets, then season with salt.
Cook over high heat on both sides, sprinkling with a few drops of balsamic vinegar.
In the meantime, in part, prepare a fairly liquid sauce with remaining vinegar, a bit of beef broth and flour.
Once cooked fillets, cover with the sauce and bring to the table very hot.

Recipe from Italian Cuisine Academy

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