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Fillet of beef with pore fungus and white truffle pate

Ingredients for four persons:

  • 600 gr. (4 slices) fillet of beef
  • ½ glass dry white wine
  • 40 gr. (just over 1 oz) margarine
  • ½ glass chicken stock
  • 20 gr. (1 tbsp) flour
  • 45 gr. jar pore fungus/truffle cream
  • salt and pepper to taste


Dust the fillets with the flour and gently fry in the margarine, turning once. Season with salt and pepper, sprinkle with the wine. Add the chicken stock and the pore fungus/white truffle cream, making sure you obtain a nice thick sauce on the bottom of the pan, to garnish the meat on serving. Serve warm.