Beef fillet with baked coloured baby carrots and Tradizionale Balsamic Vinegar

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.

Print Recipe

Time: 50 mins Level: Medium Serves: 4

Pairs Perfectly With

Tradizionale Balsamic Vinegar of Modena PDO - Aged 25 Years

Mazzetti Originale Traditional Balsamic Vinegar of Modena PDO GOLD CAP Bottle AUS

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

Step 1.

Clean the baby carrots and lay them on a baking tray covered with baking paper.

Step 2.

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.

Step 3.

Prepare the meat: clean the beef fillet of connective tissues and excess fat, then cut 4 medallions about 3 fingers high.

Step 4.

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.