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
INGREDIENTS |
WOMAN |
MAN |
Beef fillet |
100 g |
135 g |
Squeezed oranges |
250 g |
330 g |
Red Italian radicchio |
150 g |
200 g |
Extra virgin olive oil |
1 tbsp |
1.5 tbsp |
Soy sauce |
1 tbsp |
1.5 tbsp |
Salt and pepper |
as needed |
as needed |
PREPARATION
- 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.