Recipe courtesy of Gioco
40 min
10 min
30 min
4 servings


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


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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Grilled Skirt Steak (Churrasco)

Recipe courtesy of Daisy Martinez

Grilled Scallops

Recipe courtesy of Lan Chirico

Grilled Flat Iron Steak

Recipe courtesy of Kevin Gillespie

Grilled Pork Shoulder Steak

Recipe courtesy of Kevin Gillespie

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Grilled Shrimp Salad

Recipe courtesy of Tia Mowry

Trending Videos

So Much Pretty Food Here