Filetto al Tartufo Bianco di Chef Barbato

Prepare the truffle butter by mixing 100 gr of butter with 5 gr of white truffle and a pinch of salt.

In a pan, melt 3 teaspoons of truffle butter.

Season the two 280 gr filet medallions with salt and pepper, then sear them in the pan until cooked to your liking.

Remove the filet from the pan and add 300 ml of fresh cream, 30 gr of white truffle, and a splash of cognac or brandy to create the sauce.

Serve the filet topped with the sauce and garnish with pink pepper or red peppercorns.

Spice Level:

Dietary