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Filet Mignon in a Balsamic Reduction

Filetto, or filet mignon, is one of the most voluptuous of all beef cuts, and because of its popularity and ease of preparation, there are a great many recipes for it. Here is a zesty Italian way of preparing filet mignon, simple but -mouth–watering. In this recipe, the complexity of flavors in the sauce comes from the reduction of the balsamic vinegar.

The traditional balsamic vinegar is delicious but expensive, so when making this reduction, use one of the different offerings of balsamic vinegar you find in the grocery store; it will yield a great sauce. If you feel extravagant and have one of those little precious bottles of the Balsamico Tradizionale—seven years old, aged in wooden casks in the solero method—instead of making the reduction from the commercial balsamic vinegar, just drizzle some of the Tradizionale over the filet.

The Balsamico Tradizionale, made by selected producers, is always sold in the signature bottle with an onion like base. The bottlers are different, the bottle shape the same and the product sublime.

Lidia Bastianich- Salmon With Mustard Sauce

Mustard is such a great companion to cooked salmon; it adds a lot of flavor and cuts the -fish–oil taste, especially with a little lemon juice and some good dry white wine added to it.

Garlic Butter Herb Steak

This is a simple recipe that comes from one of our employees who used to work in a kitchen and its definitely one of the best steaks I’ve had. Its a french style steak with loads of flavor

Christmas Prime Rib Roast

A simple yet creative Christmas roast recipie

Seared Lamb chop on Summer Scafatta

It’s a traditional Friulian dish that the great Lidia Bastianich first made for me”. Mario liked it so much, he tried it with summer vegetables and the following recipe was his, and now yours, reward. Enjoy!

Crudo di Manzo: Steak Tartar with Peaches and Beets

Zucchini Fritti: Egg battered Zucchini Roll-ups

Crostata di Cavola Nero

In Italy, where they make savory pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta, eggs, and grated pecorino, its slightly bitter flavor is complemented rather than hidden. This is a great solo dish or delicious accompaniment to plain grilled meat or fish.