Ingredients: Per 4 servings
Cut the fillet into four slices, flatten with a meat pounder, coat in flour, then shake to remove any excess. Put the fillets on a greased sheet, then salt them.
Cook on both sides ove r very high heat, spraying with some balsamic vinegar. Meanwhile, separately, prepare a fairly liquid sauce with the remaining vinegar, a little meat stock and the flour.
When the fillets are cooked, cover them with this sauce and bring to the table piping hot.
In the past, beef consumption was seen as a symbol of the upper classes. In 17th century England, for example, King James I attended a banquet in his honor at the house of the noble family of Hoghton. At the end of the dinner, after having eaten and drunk abundantly, the King paid homage to the best roast beef that he had ever eaten. He called for his sword and, in front of his 200 table companions, he knighted the roast “Sir Loin”. This story became so famous that, from that day forward, two cows appeard on the Hoghton family crest.
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