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

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2 tablespoons extra-virgin olive oil

2 sprigs rosemary, leaves picked

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Four 4-ounce fillet medallions

6 ounces dandelion greens

2 teaspoons minced garlic

6 ounces cippolini onions, chopped

4 ounces reduced Barolo wine, for sauce