Fillet Of Beef With Pore Fungus And White Truffle Pate

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

Preparation:

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.

STORY TO BE TOLD

Polenta pie with truffle
It is a savory cake without using puffy or shortcrust pastry, but using a golden and tasty wholemeal polenta. Add a sauce made with Tartufata sauce, a little bit of robiola cheese, bacon and pan-fry porcini mushrooms. Put the cooked…
Focaccia (flat bread) with truffle
I’ve been recently in Genoa. The most beautiful things very often are not visible at our eyes, in some ways hidden at us. That’s is what happens when you go around the city walking on the little lanes called “caruggi”.…
Fried fish and truffles
Chef Michele Pentucci presents the T&C fried fish and truffle
Cannelloni with ricotta and Tartufata
“Life is like a box of chocolates, you never know which one are you going to pick up”. So said Forrest Gump in the eponymous movie, so famous and deeply complicated one. Chocolates are a life gastronomic metaphor. All of…
Back To Top