Filetto all Aceto Balsamico

FILETTO ALL ‘ACETO BALSAMICO

Instructions

• 1.2kg eye fillet steak
• 2 tablespoons of chives finely chopped
• 2 tablespoons of parsley
• 1 glass of hot balsamic vinegar
• 5 tablespoons of extra virgin olive oil
• Salt & pepper
• 2 tablespoons of butter
• One handful approximately of brown sugar

Ingredients

• Mix the chives, parsley, salt and pepper.
• With a wooden spoon, cut the fillet in the middle.
• Then stuff all the herbs into the cut in the fillet.
• In a casserole dish, heat the olive oil. Once hot, add the meat.
• After browning the meat, discard all the oil and dry the casserole dish to eliminate all traces of the oil.
• Place the meat back in the casserole dish, salt and pepper it, then add the hot balsamic and sugar.
• Reduce the heat and let it cook for 20 to 30 minutes without the lid (depends on the size of the beef).
• If it dries out, add some water. It should be medium rare.
• Remove the meat from the casserole, place it on a plate and cover it with a pan upside down to keep it warm.
• Allow it to rest for 10 to 15 minutes.
• Put the sauce through a sieve, cut the meat and serve it with the sauce.
• It is also very nice served at room temperature.