Tenderloin with Artichokes
Try serving the meat with Carciofotto as a side dish, you’ll see what a winner that is! Take a pan and marinate the raw meat in it along with olive oil, coarse salt, chopped rosemary and pepper. Meanwhile peel the potatoes, cut them into chunks, arrange in an oven dish and bake at 220°C for around 30 minutes. Heat the grill. When it is hot enough, brown the meat to the desired point and transfer to a serving dish. Meanwhile, in another pan heat a spoonful of oil and toss the Carciofotto side dish in it.
At this point add the Carciofotto and the roast potatoes to the meat on the serving dish, sprinkling with a few drops of balsamic vinegar.
Accompany this dish with some fine, full-bodied red wine, if possible still. We recommend a Chianti or a Brunello di Montalcino
- Berni Carciofotto 2 x 280gr
- 4 fillets of beef
- Balsamic vinegar
- Olive oil