Tag Archives: veal fillet

Veal Filetto with Parmigiano Reggiano Fondue and Asparagi

Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – Tuscan Cookery School) Serves 4 INGREDIENTS 15 ounces (427 g) veal fillet (tenderloin) salt and freshly ground black pepper 3 tablespoons (45 ml) extra virgin olive oil 3 drops balsamic vinegar (concentrated) For searing 2 tablespoons (30 ml) extra virgin olive oil 1 teaspoon (5 g) unsalted butter DIRECTIONS Use a square of plastic wrap (cling film) to roll the veal fillet into a round log. Twist the ends of the plastic to secure and refrigerate the veal for 6 hours. When ready to cook, fill and preheat the SousVide Supreme … Read More