6 or 7 portions
- 500g fillet steak
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 8-10 fresh mushrooms, thinly sliced
- ½ cup dried porcini mushrooms – Fungo Tartufo*
- 4-5 drops of truffle oil – Fungo Tartufo*
- 1 glass of dry white wine
- 100ml beef stock
- 100ml fresh milk
- 4 tablespoons olive oil*
- 1 cup of espresso coffee*
- 5-6 green peppercorns*
- Freshly ground salt and pepper*
Soak the dried porcini mushrooms in the milk for approx. 15 minutes.
In a large frying pan, heat the olive oil and fry the onions and garlic until tender. Add the green peppercorns, salt and fillet steak. Cook the steak on both sides for approx. 2-3 minutes on a high heat until golden brown to seal in the juices. Remove from heat and place all the contents from the frying pan into an ovenproof dish lined with greaseproof paper. Place in a pre-heated oven or approx. 10 minutes, depending on how well done you prefer your steak.
In the same frying pan, saute the fresh, sliced mushrooms until soft. Add the drained, soaked porcini mushroom and cook for a few minutes. Add the wine and stir until the alcohol has evaporated. Add the milk from the drained porcini mushrooms and stock and simmer for 10-15 minutes until the liquid has been reduced and the sauce has thickened. If after this time the sauce is still to thin, dilute a spoonful of cornflour with lukewarm water, add 2-3 spoonfuls of the sauce from the pan and mix thoroughly. Add this mixture back to the frying pan and simmer until sauce thickens. Finally, add the cup of espresso coffee and remove from the heat. Add the drops of truffle oil and freshly ground pepper.
To serve, slice the fillet steak and pour over the sauce.
Fillet steak, if overcooked, will have a rubbery texture as it is a very tender cut of meat. Ideally it should be pinkish red inside. This colour, however, may put you off eating it but be assured the taste and tenderness will compensate for this!
If you cannot stand the idea at all of eating rare bloody meat, a simple way to avoid this is to keep it in the refrigerator overnight on a piece of absorbent paper for the blood to drain. This way you can cook it rare to medium without the bloodshed!