Caramel tenderloin veal with small dry white beans and balsamic vinegar


800 gr of tenderloin veal
1/2 glass of balsamic vinegar
180 gr of small dry white beans (cannellini)
60 gr of butter
100 gr of white onion
100 gr of Arneis wine
1 glass of Favorita wine
a sprig of rosemary
2 cloves of garlic
5 spoonfuls of extra virgin olive oil
1 spoonful of honey
sage, laurel, salt as needed


Mince the onion and fry it gently in 3 spoonfuls of oil, add the Arneis wine and allow the liquid to be absorbed.
Add the beans, which you have left in water for one night, cover them with water and cook everything for an hour until the beans get soft.
When the cooking is over, season them with salt and pepper.
Now brown the meat in half the butter and 2 spoonfuls of oil.
Keep the fire low and turn the meat continuously without piercing it until it gets of a beautiful golden colour.
Put the meat into a bowl with its sauce, sprinkle it with balsamic vinegar and cook in the oven for 20 minutes at 180°.
Take out of the oven and leave the meat on a grid for 10 minutes.
Spread the remaining sauce, add the Favorita wine, the remaining butter, the rosemary sprig, the laurel, the sage, the 2 cloves of garlic and the salt.
Froth, add a spoonful of honey and let the sauce shrink slightly.
Flavour the meat with its sauce and serve it on a layer of beans.

Marco’s secret

“…When in season you can replace the beans with mushrooms. Clean and cut them into cubes and then season them with parsley, garlic and fry in oil in a pan making sure to get them crunchy.”

Suggested Wine

Barolo Ascheri 2019