Soy and orange fillet with red Italian radicchio
Recipe taken from \"Il Grande libro della Zona italiana” by Gigliola Braga, Sperling & Kupfer Editori. PAOLA BUDEL’S RECIPE
|Red Italian radicchio
|Extra virgin olive oil
|Salt and pepper
- Cut the radicchio into narrow strips and put it in a saucepan with water, a little salt and a drizzle of oil. Keep covered and cook. Remove the pan from the hob and let it stand for a few minutes.
- Roast both sides of the fillet in a frying pan with a drizzle of oil and season with salt and pepper.
- After sautéing, pour the orange juice and the soy sauce over the meat. Keep the heat high until the sauce has thickened.
- Cook to taste.
- Let the meat cool before cutting it. Serve the cut fillet on a layer of radicchio with the juices from the meat.