BLACK AND WHITE FILLET

chef

Monica Copetti

For 6 people

Grind the black peppercorn and sprinkle onto both sides of the meat. In a casserole dish, melt the butter and sauté the fillet. Simmer with a little red wine until reduced. After cooking keep the beef warm. Add a spoon of Crema con Tartufo to the juices of the beef. Plate the meat and pour the truffle mixture over the top. Heat the Cheese cream with the white Tartufata. Plate the dish: Alternating the white sauce and the black one. Serve immediately.

 


Utilizzare Farina riportante in etichetta la dicitura senza glutine.