skip to Main Content
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

Risotto with Casciotta D’Urbino DPO cheese and white truffle

Lo chef Andrea Mainardi e T&C tartufi insieme per una ricetta deliziosa: Risotto al tartufo bianco e Casciotta di Urbino.

White truffle carbonara spaghetti
Yesterday I’ve cooked an apple pie for the first time. I’ve read an old recipes book and I’ve carefully followed  any  steps and  instruction, trying not to make mistakes. Only after having put it in hoven I realized that I…
Pizza with truffle
Time is short but the wish for welcoming the guests at the best is too much! It is possible to prepare in a short time a perfect pizza, as well as a particular dish. Last Sunday evening some good friends…
Back To Top