Time: prep 10′ + cooking 30′
40 gr Shallot
30 gr Butter
2 tbsp Extra virgin olive oil
5 cl Secolo Barrique Millesimata
STEP 1: Slice the shallot and let it sweat in a pan with the butter. When it is golden brown, add the meat previously cut into slices about 2 cm thick. Brown, then add a tbsp of mustard and a few drops of Worcestershire sauce and continue cooking for about 3 minutes.
STEP 2: Simmer with Grappa, add half a ladle of vegetable stock and let thicken. Serve the medallions on a plate and finish with a spoonful of their dressing.