The cut with balsamic vinegar is a second very tasty dish and easy to prepare. The special feature of this recipe is given by reducing all’balsamic vinegar that gives the dish a sweet and sour flavor and goes well with the strong flavor of the thread.
Usually accompanied by a fresh salad leaves or arugula and a good glass of red wine, sliced beef with balsamic vinegar reduction is a good dish for meat lovers to the blood.
- tenderloin 400 g
- Fine salt q.s.
- black pepper q.s.
- Extra virgin olive oil 2 tablespoons
- For the balsamic reduction
- juniper 5 berries
- balsamic vinegar 250 ml
- Cinnamon sticks 2
- cloves 5
For best results you need to cook the meat at room temperature and then remove it from the refrigerator at least an hour before cooking. We start preparing the reduction: take the’balsamic vinegar, pour into a saucepan and heated over low heat (1), then add the cloves (2), the juniper berries (3)
and the two cinnamon sticks (4). Continue cooking until the sauce will have reduced its volume by half or so (5). When the reduction is ready, filter it through a sieve and set aside. Now prepare the cut: you heat very well a grill pan over high heat with two tablespoons of extra virgin olive oil, and then laid the meat (6),
barbecues for up to 2-3 minutes per side because it remains a pinkish color to’Internal finally salted (7) and pepper (8) on each side. During cooking remember not to poke the meat to avoid, allow the liquid contained therein. Once ready the cut with balsamic vinegar make the slices with a thickness of 2-3 cm (9) and serve on a bed of fresh salad or arugula, sprinkled with reducing all’balsamic vinegar.
The balsamic reduction can be stored in the refrigerator for a few days, closed in an airtight container.
In the preparation of the reduction can at will add a tablespoon of honey. In the choice of meat you can also opt for the cost or the sirloin.
If you wish you can also cook the meat to barbecue.