PINK BEEF FILLET

Serves 6

Drain and dry the Grilled Red Radicchio. Wrap it with part of the bacon and pan-fry for a few minutes. Wrap the sliced fillet with the remaining bacon. Cut the red onions into thin slices and sauté in a pan with the sugar and vinegar. In another frying pan cook the fillet with a drop of extra virgin olive oil, deglazing it with brandy. Serve by forming a circle with the Radicchio in the centre of the plate. Place the fillet on top. Add the sautéed onions and decorate with a sprig of thyme and the onion sauce.