INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: HIGH

1 FILET PER PERSON (BEEF OR PORK) CUT IN MEDALLIONS

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1 SLICE OF RIGATINO PER FILET (YOU MAY SUBSTITUTE IT WITH BACON)

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ROSEMARY

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WHOLE GARLIC CLOVES

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1/4 CUP WHITE WINE

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EXTRA VIRGIN OLIVE OIL TO COAT THE FRY PAN

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SALT AND PEPPER TO TASTE

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RECIPE

ROLL THE FILETS IN THE RIGATINO AND TIE THEM 

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SALT AND PEPPER TO TASTE

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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)

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TURN THE MEDALLIONS AND COOK TILL READY. 

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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.

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FORM A SAUCE WITH THE DRIPPINGS OF THE MEAT AND THE WHITE WINE, LET THE SAUCE REDUCE.

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ADD THE SAUCE OVER THE MEDALLIONS AND SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD, ENJOY!

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