Fillet of Scottona with julienne of Vegetables


2 fillets of scottona (about 200 g each)

half a bell bell pepper

1 carrot

1 zucchini

juice of half a lemon

oil, salt and pepper

Take the fillet, remove the fatty parts, and sear it on a hot grill brushed with olive oil. Cook a few minutes on both sides and seal in aluminum foil to keep the fillet warm.
Wash the vegetables, cut them into julienne strips and collect them in a bowl. Emulsify the lemon juice with 4 tablespoons of oil, a pinch of salt, and a grind of pepper.
Season the prepared vegetables with the sauce, distribute the tenderloin on plates, and garnish with the vegetables. You can also add baked potatoes as a side dish.
Enjoy the filet with a nice glass of Bine Longhe Soave Classico Doc.
Hotel Restaurant Due Mori recipe
149 Borgo Bassano Street
Cittadella (PD)
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