Three sauce and mayonnaise beef tenderloin with Balsamic Vinegar & Parmigiano Reggiano Carandini Glaze

Three sauce and mayonnaise beef tenderloin with Balsamic Vinegar & Parmigiano Reggiano Carandini Glaze

600g beef tenderloin

1 jar mayonnaise

150g clarified butter

Extra virgin olive oil, salt and pepper to taste

Carandini Hibiscus cream

Carandini Saffron cream

50 ml Carandini Glaze with Balsamic Vinegar of Modena PGI & Parmigiano Reggiano

Suggested match

Glaze

with BVM PGI & Parmigiano Reggiano PDO

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Method

Mix the mayonnaise together with the Carandini Glaze in a bowl. Cover and place in the fridge. Heat the butter and extra virgin olive oil in a pan and cook the beef tenderloin (4 pieces) already seasoned with salt and pepper on a high heat, basting with a spoonful of sauce from the pan, until cooked to your liking.

When cooked, place the fillets on a chopping board and cut them into four thick slices.
Fan the slices out near the edge of a wide white plate and place a tablespoon of mayonnaise next to the meat.

Decorate the empty part of the dish with the other three sauces.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

Glaze

with BVM PGI & Parmigiano Reggiano PDO

White Glaze

with White Condiment and Parmigiano Reggiano PDO

Other recipes with Glaze.

with BVM PGI & Parmigiano Reggiano PDO