Ingredients
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
