4 beef tenderloin steaks each topped with one of the 4 sprigs rosemary and wrapped with 8 slices bacon fasten with kichen thread
Heat frying pan with 4 tbsp Prima Spremitura Olive Oil frying the steaks - not too cross. Flame with 1 splash Cointreau liqueur add 1/2 of the 250 ml brown beef gravy bring to a boil; take off the stove, adding 4 tbsp Balsamic Vinegar S
Take the fillets out of the pan, set aside and keep warm. Pour the rest of the gravy into the pan and reduce the sauce. Season with 1 dash salt and pepper
Onion Confit:
50 g butter melt in a pan, adding 200 g onions, thinly sliced as well as 50 g sugar sauté for 25 mins. Add 4 tbsp. Raspberry Vinegar and 4 tbsp. Zweigelt Red Wine simmer for another 25 mins. Reducing the sauce.
Pour the hot gravy onto plates, remove kitchen thread from the steaks, place on plates and garnish with the onion confit.
serves 4
