Elegant in its simplicity. A perfectly grilled veal fillet, sliced and finished with a few drops of Milan Truffle balsamic vinegar and optional black truffle slices — this dish lets the quality of the ingredients speak for themselves.
From backyard cookouts to white-tablecloth dining rooms, perfectly grilled meat sits at the center of American food culture. For grilling technique, NYT Cooking covers the method in detail. A finishing drizzle of authentic Italian balsamic vinegar is the detail that turns a weeknight grill into something memorable.
Ready in minutes, yet impressive enough for any special occasion.
Ingredients (serves 4)
- 4 slices of veal fillet, approximately 3 cm thick
- Extra virgin olive oil, to taste
- Milan Truffle balsamic vinegar
- Salt and black pepper to taste
- 20 g black truffle carpaccio (optional)
Method
Grill the veal fillet over high heat to your desired doneness.
Slice across the grain and arrange on a warm plate.
Season with extra virgin olive oil, salt, and freshly ground black pepper. Finish with a few drops of Milan Truffle balsamic vinegar.
If desired, drape black truffle slices or black truffle carpaccio over the top just before serving.
Tip
For the most intense aroma, finish the dish with freshly shaved black truffle just before serving.
Discover our truffle products and elevate your table with Milan Truffle.