Filetto col Parmigiano

Tenderloin Fillets with Parmesan Cheese, Hot Red Pepper, and Parsley

Preparation info

  • For



    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About


    • 4 tablespoons butter
    • 1 tablespoon vegetable oil
    • 4 ten


    1. Choose a skillet that will accommodate the tenderloin fillets without overlapping or crowding. Put into it the butter and oil and turn on the heat to high.
    2. When the oil is hot, put in the meat. Brown the meat well on both sides, then transfer to a platter, using a slotted spoon or spatula.
    3. Add the white wine to the pan and evaporate it over medium-hig