Manzo con Vinaigrette di Scalogno

Beef with a Shallot Vinaigrette


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Although this is a modern recipe from Trentino-Alto Adige, it reflects the regional tradition of boiling meat. If you prefer, you could flash-fry or grill the meat instead of immersing it in the boiling stock. The vinaigrette contains shallots and chives, which are both rare in southern Italian cuisine, and extra virgin olive oil (the area of Italy nearest to Trentino-Alto Adige that produces olive oil is around the shores of Lake Garda, in Lombardy).


  • 400 g/14 oz beef fillet
  • 250 ml/8 fl oz/1 cup beef stock mixed salad leaves, to serve

For the vinaigrette

  • 3 shallots, finely chopped
  • 60 ml/4 tbsp extra virgin olive oil
  • 15 ml/1 tbsp finely chopped chives
  • juice of 1 lemon
  • sea salt


  1. To make the vinaigrette, mix the chopped shallots with the olive oil, chives, lemon juice and salt in a small bowl. Set aside.

  2. Cut the beef fillet into eight equal slices. Bring the beef stock to a rolling boil in a shallow pan.

  3. Immerse the beef slices in the boiling stock for 1 minute to just cook the outside.
  4. Serve the hot beef slices on top of the salad leaves (a large handful for each serving), and divide the vinaigrette equally among the four portions. Serve immediately.