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Filetti al balsamico:
Meat Filets in Balsamic Vinegar Sauce

This is a very versatile recipe, you can substitute chicken breasts for the meat and can expriment by adding some minced fresh basil or origano at the end.

Servings: 4


  • 4 slices of meat filet, thinly sliced
  • ½ cup meat stock
  • 1/3 cup balsamic vinegar
  • a bit of pepper
  • a squeeze of lemon
  • 2 big cloves garlic, finely minced
  • 1 tsp cornstarch
  1. Cook slices of filet in two tablespoons of olive oil in a skillet, about 4 minutes each side. Set the cooked meat on a plate, then make the sauce in the same skillet.
  2. Mix the stock, balsamic vinegar, pepper, lemon and garlic and pour it into the skillet. Bring to a boil, and let it reduce a bit. Add the teaspoon of cornstarch and whisk it in. Once the sauce has thickened, return the filets to the skillet, cover and turn off heat. Let filets warm up, then serve.

Buon appetito!


I really thank you!
I experimented last night with it and the success was terrific... So easy, sooooo effective! Thanks!
-- Gary

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