Filet Mignon steaks with truffle butter
600 g of filet mignon steaks cut from thin beef
tenderloin
fine table salt
freshly ground black pepper
butter and olive oil for cooking
2 cans of truffles in Parmesan butter
Decoration
salvia leaves deep fried in fat
Open the sauce cans and heat the sauce in their cans in water.
Prepare the steaks.Flatten the meat gently with your palms.Season
with salt and pepper.Cook the small steaks quickly in a medium-hot
pan.Use a mixture of butter and olive oil for cooking. The fat is
at the right temperature for cooking when the butter has stopped
bubbling. Cook the steaks for two minutes, turn them over and cook
for one more minute.Place the steaks on heated plates and pour
heated truffle oil on top.
Decorate the steaks with salvia leaves that were fried in advance
in olive oil. Serve with fresh tagliatelles, for example.
Average energy content of beef tenderloin / 100 g: 131 kcal / 550.2
kJ
egg-free