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Ep 5

Filetto di Maiale; Crostino di Patate

Serves 2 per


(1)- 12 oz. pc Veal tenderloin, centre cut, cleaned

4 Tbsp. or 60 ml. extra virgin olive oil

1 Teaspoon Garlic, minced

4 pcs. green onions, cleaned and finely chopped

2 oz. or 60 gr. carrots, celery cut julienne style

2 med. potatoes, peeled and thinly sliced

1 cup or 250 ml. vegetable oil to fry potatoes

10 oz. or 30 gr. sweet butter

1 cup or 250 ml. beef stock

1 oz. or 30 ml. brandy


1. In a frying pan over medium high heat add 4 tablespoons of extra virgin olive oil and sear

the tenderloin to own desired cook time. Remove from pan and set aside, keep warm.

2. Remove oil from pan, add the butter over medium heat. As the butter begins to fry add the

Green onions, julienne cut veggies and garlic.

3. Sauté until the juices released by the veggies have evaporated.

4. Incorporate the flour, then add the brandy, let evaporate. Add the beef stock and bring to a boil.

Reduce until creamy and adjust to taste with salt and pepper.

5. In a separate frying pan, heat the vegetable oil and fry the potatoes until they are golden & crispy.

6. To Serve: On a serving platter arrange the potatoes. Slice the meat and place over the potatoes.

Pour the mushroom and brandy on top and serve.

EVOO = Extra Virgin Olive Oil