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
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