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Veal Fillet with Bagnèt Verd Sauce

FILETTO DI VITELLO

€10.50
Tax included

About 30,000 years ago, zebus came from Pakistan to the current Piedmont, where they found a natural barrier: the Alps. They settled here and integrated with the pre-existing cattle population, adapting to their new habitat and, over time, developing into the current Piemontese breed.

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About 30,000 years ago, zebus came from Pakistan to the current Piedmont, where they found a natural barrier: the Alps. They settled here and integrated with the pre-existing cattle population, adapting to their new habitat and, over time, developing into the current Piemontese breed. This offers fine cuts of meat, that are used for various tasty recipes. Fillet is one of the noblest cuts of veal, and it's located below the loins. Since it's made of muscles that, due to their position, are rarely used, this cut is especially tender and juicy.

Fillet is accompanied by the legendary bagnèt verd, a green-coloured sauce made by mincing a good handful of parsley, garlic, anchovies, the soft part of a bread loaf soaked in vinegar, extra virgin olive oil, and salt.

Recommended wine:

BAROLO D.O.C.G. 2016

FILETTO DI VITELLO

Data sheet

Cut:
VEAL FILLET
Origin:
ITALY
Nutritional Value (average value for 100 g) Energy:
439 kJ / 106 kcal
Fats:
2,87 g
- Saturated fatty acids content:
0 g
Proteins:
20,20 g
BAGNÈT VERD SAUCE
CONTENTS
Nutritional Value (average value for 100 g) Energy:
2185 kJ / 530 kcal
Fats:
55 g
- Saturated fatty acids content:
8,3 g
Carbohydrates:
5,8 g
- Sugar content:
0,7 g
Proteins:
2,8 g
Salt:
1,8 g
Ingredients:
olive oil, white vinegar (contains sulphites), palm oil, eggs, glucose syrup, thickener, guar gum flour, yeast, salt, garlic
Parsley:
21%
Breadcrumbs:
rice flour, corn starch, soy flour
Anchovies:
Engraulis encrasicolus
Mustard:
water, mustard flour, wine vinegar, salt, Fioretto corn flour, sugar, spices, acidity regulator: lactic acid
May contain:
celery, milk, nuts

BECOME A CHEF

Before starting, take the jar of bagnèt verd sauce from the fridge and leave it to rest for 15 minutes at room temperature.

Heat two spoonfuls (about 30 g) of extra virgin olive oil in a pan (40 cm in diameter), then open the bag with the fillet. Add salt (5 g per side) and pepper (as much as you like) on both sides and, when the oil is hot enough, brown the fillet for 3 minutes on each side, until a browned crust forms. When you turn the fillet over, add 10 g of butter and a rosemary sprig (about 3 g).

If you like rare meat, leave to rest for 3 minutes before putting the fillet on a cutting board and slicing, then lay on the serving dish.

If you prefer well-cooked meat, once you have browned the fillet, put on a baking tray (30 cm in diameter) covered with parchment paper and cook in a fan-assisted oven for 4 minutes at 200 °C. Once cooked, turn the fillet, so that the juices absorb into the fibres. Leave to rest for 3 minutes before putting the fillet on a cutting board and slicing, then lay on the serving dish.

Open the bagnèt verd jar, that by now will have reached the right temperature, and pour the sauce on the same serving dish. As an alternative, put the sauce in a bowl and place it on the table, so that it can be shared by everybody.

WHAT YOU NEED

EQUIPMENT: a pan (40 cm in diameter), a baking tray (30 cm in diameter), parchment paper, a fan-assisted oven, a smooth-bladed, sharp knife, a serving dish.

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