An elegant appetizer featuring a creamy base, colorful vegetables, and crunchy elements, finished with apple cider vinegar for a fresh, slightly tangy note.
Videoricetta
Ingredienti
- 800 g beef sirloin
- 2 carrots
- 2 zucchini
- 1 pepper
- 2 tbsp Organic Apple Cider Vinegar with Mother Andrea Milano
- 4 tbsp extra virgin olive oil
- Rosemary
- Salt and pepper
Procedimento
1. Sear the meat on all sides in a very hot pan. Finish cooking in the oven at 180°C to the desired doneness. Let rest before slicing.
2. Grill the vegetables and season with olive oil, vinegar, salt and pepper. Serve with the roast beef.
Prodotti
Aceti per questa ricetta
Vegetable Chips with Melannurca Campana IGP Vinegar Spray
Let yourself be won over by the flavor of our spray vinegar—available in a 250ml size!
Chicken roulades with truffle
Tender and flavorful chicken rolls, wrapped in prosciutto and finished with a truffle dressing, served with fresh…
WhyNot Truffle Vinegar Glass-Glaze – Truffle Meatballs
Soft, golden-brown meatballs served on a bed of arugula, topped with grated cheese and a truffle dressing.
Roast Beef with Vegetables and Organic Unfiltered Apple Cider Vinegar
An elegant appetizer featuring a creamy base, colorful vegetables, and crunchy elements, finished with apple cider vinegar for a fresh, slightly tangy note.
Ingredienti
- 800 g beef sirloin
- 2 carrots
- 2 zucchini
- 1 pepper
- 2 tbsp Organic Apple Cider Vinegar with Mother Andrea Milano
- 4 tbsp extra virgin olive oil
- Rosemary
- Salt and pepper
Procedimento
1. Sear the meat on all sides in a very hot pan. Finish cooking in the oven at 180°C to the desired doneness. Let rest before slicing.
2. Grill the vegetables and season with olive oil, vinegar, salt and pepper. Serve with the roast beef.