Grilled Fillet with Barolo Sauce (Filetto Con Salsa al Barolo)
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
More Recipes and Ideas:
Grilled Shrimp with Zucchini, Almonds and Panelle, Grilled Red Onions, Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon, Chicken Piccata Recipes, Beef Recipes, Italian Pizza Recipes, Garlic Bread Recipes, Gnocchi Recipes, Beef Bourguignon Recipes