This dish is typical of Reggio Emilia.
Ingredients for 4 people
800 gr Beef tenderloin, cut in four slices
40 gr All-purpose flour
1 tbsp. Extra Virgin Olive Oil
4 tbsp. balsamic vinegar, aged at least 12 years
100 ml Beef broth
Flatten the tenderloin slices with a meat pounder and dredge them in the flour, shaking them to remove any excess.
Heat a griddle to high and grease it lightly with olive oil. Salt the slices, then cook them at high heat on both sides, sprinkling with 1 tablespoon balsamic vinegar.
Prepare a thin sauce by combining the remain vinegar, broth, and remaining flour.
When the meat is cooked, cover with the sauce and serve piping hot.