Recipe courtesy of Gioco
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 sprigs rosemary, leaves picked
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Four 4-ounce fillet medallions
  • 6 ounces dandelion greens
  • 2 teaspoons minced garlic
  • 6 ounces cippolini onions, chopped
  • 4 ounces reduced Barolo wine, for sauce

Directions

Heat grill to medium-high to high heat.

Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat. Place on the grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired temperature.

In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm the Barolo sauce in a separate saucepan and serve over the medallions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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