Beef fillet with baked coloured baby carrots and Tradizionale Balsamic Vinegar

• Step 1.

Clean the baby carrots and lay them on a baking tray covered with baking paper. 

• Step 2.

Season the carrots with oil, salt, pepper, herbs, 2-3 tablespoons of honey and some Tradizionale Balsamic Vinegar. Bake in a static oven preheated to 180° (356° F) for 25-30 minutes.

• Step 3.

Prepare the meat: clean the beef fillet of connective tissues and excess fat, then cut 4 medallions about 3 fingers high.

• Step 4.

Heat a non-stick or iron frying pan very well, melt the butter in it and add a crushed clove of garlic and a sprig of sage and rosemary. Salt the meat and brown all sides of each medallion. Continue cooking for a further 3 minutes per side, drizzling the surface of the meat with the excess butter with a spoon.

• Step 5.

Serve the fillet hot, accompanied by the baby carrots and garnished with more drops of our Mazzetti Tradizionale Balsamic Vinegar PDO