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.
Rosso Piceno DOC (Marche)
Verduno Pelaverga DOC (Piedmont)