FILLET WITH TRUFFLE 

Fillet with truffle is a very tasty second course, ideal for those who love to find strong and decisive tastes in their dish, the tender and tasty meat goes perfectly with the aroma of truffles, the mix is definitely spectacular. This recipe was given to me by some friends who live near Perugia, and in fact it is an Umbrian recipe, given that in this beautiful region there is a wide use of this special and sought-after ingredient. The extra note is then given by the presence of balsamic vinegar which does not hurt at all.

INGREDIENTS

Beef tenderloin

4 Black truffle 50 g

Balsamic vinegar

Butter 50 g

Salt

Black pepper

EVO oil 4 Tablespoons

PREPARATION

For this recipe, consider using fillet medallions weighing at least 200 g. First season the fillets with salt, pepper and a drizzle of extra virgin olive oil, massage the meat in order to flavor it well. Grill the fillets on a very hot grill and cook for about 1-2 minutes per side over high heat, then remove the fillets from the heat and let them rest for a few minutes. In a large saucepan, melt the butter over low heat together with the truffle cut into flakes, season with a little balsamic vinegar to taste, a pinch of salt and ground pepper. Cut the fillets into crosswise slices about 1.5 cm thick then transfer them to the pan with the butter, turn off the heat and stir the meat to season it with the sauce, then serve.