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

Carpaccio with truffle
Switch off your electric stove and switch on your taste buds! Hot weather make us cook fresh, easy and light recipes. Carpaccio is one of these recipes. With its flavour and the right combination could be a fast appetizer and…
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…
Vegan hamburger
What I ‘m going to cook tonight? That is the question that every mum and dad ask to themselves, looking for healthy dishes, with a good balance from also a nutritional point of view, but tasty at the same time…
Mountain croissant
In summer i dream of the mountain and in winter i look for the sea. During a so strange year like this one , i dream with open eyes and i hope that all of us we could come back…
Back To Top