DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: HIGH
1 FILET PER PERSON (BEEF OR PORK) CUT IN MEDALLIONS
1 SLICE OF RIGATINO PER FILET (YOU MAY SUBSTITUTE IT WITH BACON)
ROSEMARY
WHOLE GARLIC CLOVES
1/4 CUP WHITE WINE
EXTRA VIRGIN OLIVE OIL TO COAT THE FRY PAN
SALT AND PEPPER TO TASTE
RECIPE
ROLL THE FILETS IN THE RIGATINO AND TIE THEM
SALT AND PEPPER TO TASTE
COAT A MEDIUM FRY PAN WITH OLIVE OIL, ADD THE ROSEMARY AND GARLIC, PLACE THE FRY PAN OVER MEDIUM TO HIGH HEAT. ADD THE MEDALLIONS AND COOK 4 TO 5 MINUTES OR UNTIL READY. (IF YOU ARE USING PORK THE MEAT SHOULD BE WELL DONE, YOU CAN LEAVE THE BEEF RARE)
TURN THE MEDALLIONS AND COOK TILL READY.
WHEN THE MEDALLIONS ARE READY, TAKE THEM OUT OF THE PAN AND PLACE ON THE SERVING DISHES. ADD THE WHITE WINE TO THE FRY PAN AND STIR.
FORM A SAUCE WITH THE DRIPPINGS OF THE MEAT AND THE WHITE WINE, LET THE SAUCE REDUCE.
ADD THE SAUCE OVER THE MEDALLIONS AND SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD, ENJOY!