Beef Fillet with Porcini Mushrooms and Truffle

The beef fillet with porcini mushrooms and truffle is a high-cuisine dish, exquisite and refined, that combines the delicacy of quality meat with the intense aroma of porcini mushrooms and the fine note of truffle. Here is the recipe:

Ingredients

• 4 beef fillets (about 200g each)
• 300g of fresh porcini mushrooms or rehydrated if dried
• 1 fresh black truffle (quantity to taste, but generally a small truffle per dish is used)
• 2 cloves of garlic
• 1 sprig of rosemary
• 50ml of dry white wine
• Extra virgin olive oil
• Butter
• Salt and pepper q.b. (as needed)

Preparation

1. Clean the porcini mushrooms thoroughly with a brush or a damp cloth. Slice them not too thinly.
2. Prepare the beef fillets, letting them come to room temperature for about 20 minutes before cooking. Season them with salt and pepper on both sides.
3. In a skillet, heat a drizzle of extra virgin olive oil with a spoon of butter, a crushed garlic clove, and the sprig of rosemary to flavor the fat.
4. Once the skillet is hot, lay the fillets and cook them for about 3-4 minutes per side (depending on the thickness and desired level of doneness).
5. Remove the meat from the skillet and set it aside in a warm place, covering it slightly to maintain temperature.
6. In the same skillet, remove the garlic and rosemary, and add another spoon of butter. Sauté the mushrooms until they are golden.
7. Deglaze with white wine and let the alcohol evaporate. Adjust with salt and pepper.
8. In the meantime, thinly slice the truffle with a truffle slicer or a mandoline.
9. Plate the fillets, top with the sautéed porcini mushrooms and finish with the fresh truffle slices.

Wine suggestion: This dish pairs wonderfully with a structured and harmonious red wine like Barolo or Brunello di Montalcino, which with their complexity can hold up to the intense flavors of the dish.

Curiosity

The truffle is a prized ingredient in Italian cuisine, particularly in Umbria and Piedmont. Its seasonality and the necessity of being sought out with truffle dogs make it an exclusive food, loved by chefs for its unique and penetrating aroma.