Fillet with Spressa delle Giudicarie DOP sauce

Fillet with Spressa delle Giudicarie DOP sauce
Main course
Trentino Alto Adige
Ingredients for 4 people: 
  • 700 g of veal fillet in 4 slices
  • 300 g of Spresaa delle Giudicarie DOP
  • 0,4 lt. of liquid single cream
  • 300 g of speck
  • 4 slices of cold polenta
  • 1 glass of dry white wine
  • extra-virgin olive oil
  • salt

Flavors and scents from Northern Italy (Trento, Trentino Alto Adige) for an extraordinary winter recipe!

Preparation steps: 
  • Cut the Spressa delle Giudicarie DOP in small cubes.
  • Cut the speck in thin slices.
  • Put the Spressa and the single cream in a pan.
  • Cook on medium heat until you get a creamy sauce.
  • Remove the pan from the heat and keep it warm.
  • Season the meat slices with salt.
  • Toast the polenta slices on a grill.
  • Pour the oil in a non-stick pan.
  • Put the pan on medium heat for 3 minutes.
  • Add the meat slices.
  • Cook on medium heat on both sides.
  • Pour he white wine in the pan.
  • Cook on high heat until it evaporates.
  • Remove from the heat.
  • Warm the cheese sauce.
  • Place a slice of grilled polenta on each plate.
  • Place each meat slice on the polenta.
  • Pour the cheese sauce on the meat.
  • Sprinkle with the speck.
  • Serve hot.