You are hereAngus fillet with traditional balsamic vinegar on sauté potatoes

Angus fillet with traditional balsamic vinegar on sauté potatoes

FOR 2 PEOPLE
fillet, 180 gr
Ferrarini Traditional Balsamic Vinegar, 30 gr
Ferrarini extra virgin olive oil
meat broth
garlic
salt


Cut the fillet with more or less 4 cm thickness, put in a frying pan with extra virgin olive oil and some garlic.
Brown it for 10 minutes long on both sides.
Wet it with meat broth and, after coking, add some traditional balsamic vinegar drops. Serve it with season cooked vegetables. 

  • Italiano