Food Network: Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)

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Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)
Recipe courtesy Gioco

Ingredients
2 tablespoons extra-virgin olive oil
2 sprigs rosemary, leaves picked
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 (4 ounce) fillet medallions
6 ounces dandelion greens
2 teaspoons minced garlic
6 ounces cippolini onions, chopped
4 ounces reduced barolo wine, for sauce

Instructions
Heat grill to medium-high to high heat.

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

grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired
temperature.

In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a
different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm
the Barolo Sauce in a separate saucepan and serve over the medallions.