Ingredients for 4 people:
- 600 g beef tagliata
- 300 g porcini mushrooms
- 120 g fresh truffle
- 2 cloves of garlic
- extra virgin olive oil
- salt to taste
- rosemary.
Preparation:
Start by preparing the sauce: wash the truffle, removing all soil, and grate it. Heat oil and garlic in a pan; once the garlic is golden, remove it and add the truffle. Meanwhile, cook the finely sliced porcini mushrooms in a pan with a little oil for about 10 minutes, seasoning with salt. Add the porcini to the sauce and let it cool. Sear the meat in a pan over very high heat with oil and rosemary.
Meanwhile, preheat the oven to 160°C and cook the meat for about 10 minutes (if you prefer rare meat). Once cooked, wrap the meat in aluminum foil and let it rest for at least 10 minutes. Slice the meat, plate it, add the sauce, and finally grate slices of fresh truffle on top.
