BEEF FILLET WITH BALSAMIC VINEGAR SAUCE

Easy

For the fillet: title-section

4 (circa 200 g cad) Filetto di manzo

to taste Rosmarino

to taste Alloro

to taste Salvia

to taste Sale

to taste Olio

For the sauce: title-section

250 ml Aceto balsamico

40 g burro

4 Chiodi di garofano

1 Stecca di cannella

3 Bacche di ginepro

to taste Sale

Preheat the oven with the BBQ inside.

Finely chop the aromatic herbs and season the fillets with the herbs, salt and a drizzle of oil. Remove the BBQ and place the slices on the Grill side, then put them in the oven. Do not turn the meat while it is cooking.

Accompanying sauce method: In a pan, pour a drizzle of oil and add the butter to melt it over low heat. Once melted, pour the balsamic vinegar, crushed juniper berries, cinnamon and cloves into the pan. Cook until the sauce is reduced, add salt to taste and pour over the cooked fillet.

Cooking:
Use the 2nd oven level - 260 ° C

8 minutes for medium cooking

6 minutes for rare cooking