Beef filet

For 1 person:
220 g of beef filet
4 slices of speck
20 g butter
½ of an espresso cup full of brandy
120 cl cream
1 radicchio from Treviso
80 g polenta flour
Heat butter in a pan and fry the filet for a few minutes on both sides. Roll the filet up in the speck slices and place it back into the pan. Douse (deglaze) with brandy and add the cream. Cook for 5-6 minutes. Wash the radicchio, cut into quarters and place it on the grill. Prepare the polenta according to the instructions of the producer. Place the polenta, radicchio and filet on a plate and serve with the cream sauce.

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it