Sliced beef with reduction of Balsamic Vinegar of Modena PGI and potato chips
Pour the Balsamic Vinegar in a small pan and simmer for 2-3 minutes. Add cloves and juniper berries; heat up for 8-10 minutes more until you get a thick reduction and filter with a strainer. Wash the potatoes without peeling them and slice them.Fry them in boiling peanut oil until golden brown. Cook the beef tenderloin for 2-3 minutes each side on a pre-heated grill pan, with few salt, until you get a light crust. Finally cut the beef into slices and serve it with the Balsamic reduction and potato chips, and decorate with rosemary.