Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)

1. 1

   Heat grill to medium-high to high heat.

2. 2

   Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat.

3. 3

   Place on the grill and crosshatch the meat on both sides.

4. 4

   Continue this process until the meat reaches desired temperature.

5. 5

   In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil.

6. 6

   In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil.

7. 7

   Warm the Barolo Sauce in a separate saucepan and serve over the medallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.