Fillet of grilled marichigiana and black truffle

Ingredients for 4 people

  • 800 gr beef fillet
  • 50 gr black truffle
  • 4 tablespoons olive oil
  • balsamic vinegar to taste
  • salt and black pepper to taste

Sear the fillet on the grill or better still on embers. Meanwhile, prepare in a pan, oil, salt, pepper and a few drops of balsamic vinegar with half of the truffle reduces to slices. Remove the fillet from the embers and cut into transverse slices. Put it in a pan with the condiments and finish the cooking on a lively fire until it is coagulateed. Cover with the truffle blades and serve hot.

With the sauce left in the pan you can accompany with the best toasts.

Wines:
Rosso Piceno DOC (Marche)
Verduno Pelaverga DOC (Piedmont)