Roast beef with Balsamic Vinegar of Modena IGP


  • 3 tablespoons of Balsamic Vinegar of Modena IGP: AS/ASR/BALSAMELLO/FM01
  • 4 tablespoons of meat broth
  • 1 tablespoon of Flour
  • 1 kg of Beef Fillet
  • Extra virgin olive oil
  • Pepper
  • 2 fresh branches of Rosemary
  • Salt


Put 2 branches of Rosemary over 1 Kg of Fillet and tie it with kitchen twine. Brown it in a pan adding a bit of oil, sprinkle with salt, pepper and chopped Rosemary.

Transfer the fillet in a baking dish with 5-6 tablespoons of extra virgin olive oil,4 tablespoons of broth and 2 -3 of balsamic vinegar and cook in the oven at 220°C for about 10 minutes. Turn down to 200°C and continue cooking for another 12-15 minutes.

Switch off and leave the fillet in oven for another 5-10 minutes. Put the pan on the stove, remove with a spoon the caramelized parts from the bottom, add 3-4 tablespoons of broth, 2-3 of balsamic vinegar of Modena IGP, 1 spoon of flour and then shrink it.

Cut the roast beef into slices of about 1 cm thick and serve on a plate sprinkling the slices with the obtained sauce.

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