Filet mignon with red onion and Lambrusco Grasparossa di Castelvetro DOC

Type of recipe: Main courses

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Preparation method:

Season the pork fillet with salt and pepper and cook in a frying pan with 40g extra-virgin olive oil for about 8/10 minutes over a low heat, turning on all sides. Remove from the heat and keep warm on the edge of the oven.
Cut the red onion into rings and brown in another frying pan along with the remaining oil. When they begin to soften, pour in the Lambrusco Grasparossa and flambé.
Cut the fillet into slices, place on a serving dish and cover with large spoonfuls of onions flavoured with Lambrusco.

Preparation method:

Season the pork fillet with salt and pepper and cook in a frying pan with 40g extra-virgin olive oil for about 8/10 minutes over a low heat, turning on all sides. Remove from the heat and keep warm on the edge of the oven.
Cut the red onion into rings and brown in another frying pan along with the remaining oil. When they begin to soften, pour in the Lambrusco Grasparossa and flambé.
Cut the fillet into slices, place on a serving dish and cover with large spoonfuls of onions flavoured with Lambrusco.

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