Beef fillet marinated in Arancio oil with “Nera di Colonna” black olives
Ingredients for 2:
8,8 oz beef fillet,
1 glass Arancio oil,
1,75 oz Nere di Colonna olives,
rosemary, juniper berries, salt and pepper.
Place the beef fillets in a dish with the Arancio oil, rosemary, juniper berries, peppercorns and a pinch of salt. Leave for about an hour. After marinating remove the fillets and grill rapidly. Once ready serve immediately with a little of the marinade and a side salad.
Recipe by chef Alessandro Pierangeli.
For this dish: