Heat a little olive oil in a frying pan and lightly cook the beef on all sides.

In the original recipe the beef should only be browned on the outside. However, if you don’t like rare meat you can cook the beef a little more.

Once cooked, place the beef in a small bowl and cover with cling film – this improves its flavour and tenderness.

Pour the balsamic vinegar into the same frying pan and gently heat over a low flame to reduce it to approximately half the original amount. Put the piece of butter on the end of a fork and dip it in the flour.

Slowly stir the butter, still on the end of the fork, around the frying pan until it has melted. As you do this the sauce will slowly thicken.

Put the mixed salad leaves and rocket in a bowl with the parmesan shavings and dress with a little olive oil and salt and pepper.

Using a spoon, pour a line of sauce on to four plates. Slice the pieces of beef and arrange them along the lines of sauce. Then place a handful of salad on top of the beef.

Decorate the plate with the cherry tomatoes which have been dressed with a little olive oil, salt and pepper and cooked in a hot oven for about 15 minutes.

Buon appetito!


600 gm beef tenderloin cut into four

150 gm pieces

200 ml balsamic vinegar

40 gm butter


Olive oil

Salt and freshly ground pepper


100 gm mixed baby salad leaves

50 gm rocket

60 gm parmesan shavings

Olive oil

Salt and freshly ground pepper


200 gm cherry tomatoes

Olive oil

Salt and freshly ground pepper


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