- One two pound beef tenderloin
- One half cup beef stock
- One oz pancetta
- One quarter cup Modena Aceto Balsamico ( balsamic vinegar )
- Two shallots
- Three tablespoons extra virgin olive oil ( evoo )
- Six cups baby spinach leaves
- Salt and pepper to taste
Slice the pancetta and dice the shallots after peeling them. Salt and pepper the beef. Over medium high heat In a large skillet, heat the olive oil and brown the tenderloin for all sides. Then move it to a ceramic plate and let cool.
Put the pancetta in the pan and cook for five minutes over medium heat. Then add the shallots and cook for two minutes. Pour in the balsamic vinegar and stir well to prevent sticking. Add the beef stock and cook over high heat. Cut the steak very thin. Evenly divide the spinach leaves among the plates. Neatly arrange the sliced beef on top of the spinach. Drizzle the warm sauce over the spinach and meat. Salt and pepper to taste.