Saturday, May 15, 2021

Filetto Di Manzo All'Aceto Balsamico

It seems that this has become a once-a-week posting blog. Tonight we had Filetto Di Manzo All'Aceto Balsamico, Beef with Balsamic Vinegar. It is from La Cucina The Regional Cooking of Italy, or as Chris calls it - The Big Book. The recipe is from the Emilia-Romagna region. The recipe came together super fast, easily a 20-minute meal.

The sauce was quite good. There were some comments about the texture of the meat. I had no problem with the texture, but one of us did.

I made our usual sauteed zucchini and Air Fryer Baked Sweet Potatoes. Again, here we were split on the potatoes. But the Air Fryer is definitely the way to go with baked potatoes. The kitchen did not get super hot with the oven on for 45 minutes. The skins were crispy and the interior was creamy.

Filetto Di Manzo All'Aceto Balsamico
3/4 lb. beef tenderloin, cut into 2 slices
1/4 cup flour
1 tbsp olive oil
4 tbsp balsamic vinegar
1 cup beef broth

Flatten the tenderloin slices with a meat pounder and dredge them in the flour. Shaking them to remove any excess.
Heat a saute pan to high and grease it lightly with olive oil.
Salt the slices, then cook them on high heat on both sides, sprinkling with 1 tbsp of balsamic vinegar.
Remove the meat from the pan and keep warm.
Prepare a thin sauce by combining the remaining vinegar, broth, and 1 tbsp flour.
Return the meat to the pan with its juices and cover with the sauce and serve piping hot.

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