Tuscan veal fillet with balsamic vinegar
Recommended wine pairing: Giramonte
4 6.5 ounce veal fillets
1.7 ounces butter
6.75 fl oz balsamic vinegar
20 drops Worcestershire sauce
juice de viande
salt and pepper
4 toasted crostini
For best results with the preparation of this dish the juice or fondo bruno, which requires about 2 hours, is crucial.
The fondo bruno is a sauce obtained from the roast juice, or from the bones of veal and second choice cuts, which are braised and placed in the oven together with celery, carrots, onion, garlic, juniper berries, salt, pepper, sage, rosemary and fresh laurel leaves.
Once braised, white wine is added and the cooking process continues on a medium flame for about 2 hours adding some broth and flour, until it becomes a dense and dark sauce (fondo bruno). When ready strain everything and let rest for 1/2 hour.
Once the sauce is ready start preparing the fillets as follows: melt butter in a pan and place the flour - coated fillets, brown on both sides, dress with salt and pepper, get rid of the excess butter, adjust with balsamic vinegar. Turn the fillets in the pan paying attention not to puncture them with a fork, add the Worchestershire sauce, pour the meat juice and bring to a simmer.
Prepare 4 plates placing toasted crostini at their center, set the fillets on the crostini and pour at your discretion the sauce left in the pan.
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