A refined and irresistible dish of Italian cuisine, it combines the tenderness of beef fillet with the sweetness of coloured baby carrots, all seasoned with the unmistakable aroma of Tradizionale Balsamic Vinegar of Modena.
800g beef fillet
80g butter
700g coloured baby carrots
2-3 tbsp honey
Traditional Balsamic Vinegar of Modena PDO - Aged 12 years
Sage and rosemary
garlic
Extra Virgin Olive oil
salt and pepper to taste
28oz beef fillet
3oz butter
25oz coloured baby carrots
2-3 tbsp honey
Traditional Balsamic Vinegar of Modena PDO - Aged 12 years
Sage and rosemary
garlic
Extra Virgin Olive oil
salt and pepper to taste
Clean the baby carrots and lay them on a baking tray covered with baking paper.
Season the carrots with oil, salt, pepper, herbs, 2-3 tablespoons of honey and some Tradizionale Balsamic Vinegar. Bake in a static oven preheated to 180° for 25-30 minutes.
Prepare the meat: clean the beef fillet of connective tissues and excess fat, then cut 4 medallions about 3 fingers high.
Heat a non-stick or iron frying pan very well, melt the butter in it and add a crushed clove of garlic and a sprig of sage and rosemary. Salt the meat and brown all sides of each medallion. Continue cooking for a further 3 minutes per side, drizzling the surface of the meat with the excess butter with a spoon.
Serve the fillet hot, accompanied by the baby carrots and garnished with more drops of Tradizionale Balsamic Vinegar
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