Filetto Di Bue Balsamico

Published on March 14th, 2010 in St. Clement recipes, Wine recipes

filetto-di-bue-balsamico2

4 tbsp. Balsamic vinegar
8 tbsp. virgin olive oil
6 sprigs fresh rosemary, all stems removed
1 tsp. oregano Salt
White pepper
Cayenne
2 lbs. well-cleaned eye of the filet mignon, un-sliced Salt
Black pepper
Coarse “margarita” salt

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Blend vinegar, oil, rosemary, oregano, salt, white pepper, and cayenne to taste in a small sauce pan. Warm through and then let rest at room temperature. Salt and pepper the filet mignon and then grill over hot coals until meat is rare. Cut the filet in thin slices and arrange on a service plate. Baste with vinegar sauce and serve warm. Sprinkle with coarse salt if desired. Serves 8.

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