BEEF FILET WITH BALSAMIC VINEGAR

BEEF FILET WITH BALSAMIC VINEGAR
filetto di manzo all ’ aceto balsamico

1 3/4 kilos. (800 g) beef filet
Salt and recently floor black pepper
to style
1 1/2 oz. (40 g) all-reason flour
(in excess of 1/3 cup)
2 tbsp. (30 ml) added-virgin olive oil
1/4 cup (60 ml) balsamic vinegar
1/2 cup (100 ml) beef broth

Slice the filet into 4 1- to 1 1/2-inch (2.5 to 4 cm) thick slices,
dependent upon the width of the meat. Time with salt and pepper
and dredge inside of flour, shaking off any extra.

Warmth the oil within just a superior skillet earlier mentioned medium-substantial to substantial warm right up until
it shimmers. Cook the filet for more than 2 minutes for every aspect, then re-
go the excess weight (still hold the juices). Include the balsamic vinegar and
cook till the vinegar evaporates, 7 to 10 minutes.

Move the filet to a serving plate. Increase the broth to the pan and
cook earlier mentioned small warmth, stirring regularly, right up until the sauce thickens,
10 to15 minutes. Pour the sauce higher than the filet and provide.