| Prep: 15 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 40g | 20g | 8g |
| sugars | fibre | protein | salt |
| 2g | 2g | 38g | 1.2g |
Why I Love Italian Filetto di manzo con funghi porcini e tartufo
There are countless reasons why the recipe for Filetto di manzo con funghi porcini e tartufo holds a special place in my heart. This dish epitomizes elegance and simplicity, encompassing the robust and earthy flavors of porcini mushrooms and the luxury of black truffle, all accompanied by the rich, tender beef filet. For me, it’s an experience that resonates deeply with both my culinary roots and my love for theater.
An Ode to Comfort and Luxury
The recipe for Filetto di manzo con funghi porcini e tartufo is more than just a meal—it’s an ode to both comfort and luxury. Growing up in New York City, I was fortunate to have a taste of various cuisines from around the world. The melting pot that is NYC allowed me to develop a refined palate, appreciating everything from a classic New York strip steak to the intricate flavors of Italian cuisine.
Unexpected Inspiration
If I were to trace back the inspirations for this recipe, I’d have to give a nod to the acclaimed Italian chef Massimo Bottura, renowned for his innovative approach to traditional Italian fare. His nuanced understanding of ingredients and his ability to tell a story through food have greatly influenced my culinary journey. This recipe captures that essence of storytelling, blending the delicate flavors of the beef filet with the umami-rich taste of porcini mushrooms and the exquisite aroma of black truffle.
In the theater, much like in cooking, there is a fine balance between simplicity and complexity. Both require a deep understanding of the fundamentals to create something truly extraordinary. Filetto di manzo con funghi porcini e tartufo stands out because it embraces that balance. The hearty beef filet is seared to perfection, creating a flavorful crust that gives way to a succulent interior. When combined with the creamy mushroom and truffle sauce, it turns into a symphony of flavors that dance across the palate.
This dish also shares similarities with the classic Beef Wellington, which also pairs tender beef with mushrooms. However, the inclusion of truffle in Filetto di manzo con funghi porcini e tartufo elevates it to a different echelon entirely. If you’re planning a sophisticated dinner party, serving this alongside a creamy risotto or a fresh arugula salad can create a harmonious, well-rounded meal.
To me, cooking this dish is akin to opening night at a theater—there’s a tangible excitement in the air, and every element must come together perfectly to deliver a memorable experience. Whether it’s for special occasions or simply a treat for yourself, Filetto di manzo con funghi porcini e tartufo is a recipe that promises to impress and delight, turning any meal into a gastronomic event.
What You’ll Need
- 6 beef tenderloin filets (6-8 ounces each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- 1 pound fresh porcini mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 ounces black truffle, thinly shaved (optional)
- 1 tablespoon fresh parsley, chopped
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Method
Step One
Preheat your oven to 400°F (200°C). Season the beef tenderloin filets with salt and black pepper on both sides.
Step Two
In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef filets and sear for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 6-8 minutes or until the desired doneness is reached. Remove the beef from the oven and let it rest on a plate, covered with foil.
Step Three
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the porcini mushrooms and sauté for 5-7 minutes until they become tender and golden brown.
Step Four
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Pour in the dry white wine and beef broth, stirring to combine. Let the liquid reduce by half, which will take about 3-4 minutes.
Step Five
Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes until the sauce thickens slightly. If using, add the thinly shaved black truffle to the sauce and stir gently to combine.
Step Six
Plate the beef filets and spoon the porcini mushroom and truffle sauce over each filet. Garnish with chopped fresh parsley and serve immediately.
