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)
