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Recipe Fillet Of Veal Conza


Fillet Of Veal Conza

Recipe yeld 6 servings

Ingredients

500 G Raw Beef Tenderloin
Basil
Rosemary
Sage
2 Lemons
1 Onion
Lemon Zest
Olive Oil
Rooms
Pepper

Amount Per Serving Calories: 86


Method

Cut the fillet hand trying to get into very thin slices.
In a bowl put a layer of meat and cover with rosemary, whole leaves of sage and basil, onion rings and thin strips of lemon peel.
Season with oil, lemon juice, salt and pepper.
Alternate layers of meat and vegetables until exhaustion.
Finish with the vegetables, sprinkle with a little olive oil, cover the bowl with plastic wrap, refrigerate in the carrier medium.
Serve the tenderloin until the following day.
Accompanying Wines: For this dish cold favorite white wines: Pinot Bianco Alto Adige DOC, Where the Dreams Have No End (Where dreams never end) VDT Del Friuli, Carmen Di Toscana VDT.

Find recipes for Main Dishes based on Calf


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