Beef Loin with Balsamic Vinegar sauce is a typical dish of Modena cuisine. Find out how to prepare it with this simple recipe. Also on this occasion, the Balsamic Vinegar of Modena will enrich and give a special taste to your dish.
Ingredients for 4 people:
- 1 or 2 kg of beef loin boneless
- 3 onions
- 1 hectogram of fresh tomato without skin
- Balsamic Vinegar of Modena PGI
- salt and pepper
How to prepare the sauce:
Cut the onions into thin slices and cut the tomato. Fry them in a pan with some oil and salt. Let them cook over low heat (onion and tomato must lose their consistency completely). Let them cool and then pass everything in the blender. While it becomes cream, add some Balsamic Vinegar. The cream must take on a delicate hazelnut colour.
How to prepare the meat:
Cut the beef loin into slices. Remember to remove the fat edge to prevent them from curling during cooking. Flour them on one side only. Separately in a pan put the meat to cook with a little oil and a knob of butter, with the trick of placing the floured part on the bottom. Let it cook as desired and add salt and pepper.
We remind you that cooking slightly to the blood will then facilitate the absorption of the sauce.
Once cooked, remove the cooking liquid from the pan and add a generous spoonful of sauce and a splash of Balsamic Vinegar of Modena PGI on each slice of the beef loin. At this point add a few spoonfuls of broth and cook for another minute.
Your Beef Loin with Balsamic Vinegar sauce is ready: put the slices of meat, the sauce on the serving dish. In conclusion, add a little Balsamic Vinegar and garnish with seasonal vegetables or a little polenta.
Enjoy your meal!
Greetings from Modena