- 4 beef fillet
- 300gr Borettane onions
- 200ml Mosto Sacro
- 20 gr sugar
- Extra virgin olive oil
Warm up a drizzle of olive oil in a pan a start cooking the fillet.
Cook the beef fillet for 4 minutes, add salt, turn it on the other side and keep cooking for other 4 minutes.
Remove the fillet from the pan and keep it warm.
In the same pan, add Mosto Sacro balsamic vinegar and sugar. Cook until you have obtained a creamy reduction.
Add the Borettane onions in the pan
Serve the fillet with onions, and add few spoons of the reduction.