This article is also available in: Italian
PREPARATION TIME 10 minutes
COOKING TIME 20 minutes for the shallots + 20 minutes for the veal loin
• 200g veal tenderloin
• 200g shallot
• 15g balsamic vinegar
• 35g sugar
• 150g water
• 25g extra virgin olive oil
Peel shallots and place into a pot with oil. Cook until golden, and then add 100g of water. Reduce the heat to low and keep the lid on.
Simmer for about 8 minutes. Once water has evaporated by half, add 35g of sugar, 15g of balsamic vinegar and a pinch of salt. Keep the lid on and cook for 5 more minutes.
Once shallots are completely cooked, cook over high heat until water in excess has evaporated. The result is a cream that will caramelize your shallots. Remove from heat and set aside.
Heat oil in a pan. Cook the veal tenderloin -cut into 2 medallions- over high heat. Once sautéed, add salt and keep cooking.
When halfway through the cooking process, add the shallots to flavour the meat.
Keep cooking until it is ready. Serve.
THANKS TO Luca Sbarbada