Caramel tenderloin veal with small dry white beans and balsamic vinegar - Osteria Murivecchi

Ingredients

• 800 gr of tenderloin veal
• 1/2 glass of balsamic vinegar
• 180 gr of small dry white beans (cannellini)
• 60 gr of butter
• 100 gr of white onion
• 100 gr of Arneis wine
• 1 glass of Favorita wine
• a sprig of rosemary
• 2 cloves of garlic
• 5 spoonfuls of extra virgin olive oil
• 1 spoonful of honey
• sage, laurel, salt as needed