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Fillet in potato and herb crust

Recipe by Alexia Moimas
Region: Friuli-Venezia Giulia
Difficulty: Medium Doses: for 4 people

4 3cm thick beef fillet medallions;
4 potatoes;
1 bunch of thyme;
1 bunch of marjoram;
1 bunch of chives;
1/2 clove of garlic;
40 g. of butter;
Dry white wine "Friulano"

Chopped chilli pepper;
Extra virgin olive oil;
100 g. green olives;


The fillet is one of the best cuts of meat, soft and very tasty despite the very little fat. Peculiarity of the fillet is that it should not be cooked much, rather it must remain rare.

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Linked products
Vegetable products

Patatis cojonariis

Vegetable products

Resia garlic

Vegetable products

Ribis and Godia potatoes

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