Fillet with porcini mushrooms and truffle

Fillet with porcini mushrooms and truffle

445 Kcal Calories per serving 

Gluten free - Lactose-free

Difficulty : Easy

Preparation : 15 min

Cooking : 30 min

Doses for : 4 people

Cost : Medium

The fillet with porcini mushrooms and truffle is a refined second course, ideal to prepare if you have guests and want to amaze them, perhaps after a creamy truffle risotto or ciriole as a first course! Check out our recipes to see the procedures! 

The fillet with porcini mushrooms and truffle is an autumnal second course, which is prepared in a few minutes and allows you to bring a gourmet dish to the table. In this recipe, the beef fillet is enanched by the accompaniment of porcini mushrooms, and the truffle flakes give the preparation a truly particular flavor and aroma. 


  • Porcini mushrooms 500 g
  • Black truffles 8 g
  • Beef fillet (4 fillets) 1 Kg
  • Parsley to chop 15 g
  • Garlic 2 cloves
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil 5 tablespoons
  • Songino to taste

PREPARATION How to prepare fillet with porcini and truffle

To prepare the fillet with porcini mushrooms and truffle, clean the porcini mushrooms thoroughly, then cut them into slices horizontally 1.Place 3 tablespoons of extravirgin olive oil in a non-stick pan and brown two cloves of crushed garlic 2,then add the porcini mushrooms and cook them over moderate heat for 7-8 minutes 3. Season with salt and pepper 4;as soon as the mushrooms have softened, add the chopped parsley 5,mix well and turn off the heat. Finally, grate a few flakes of truffle 6, cover everything with a lid and set it aside. 7. Now take care of the meat : tie each beef fillet all around with kitchen string, to maintain its shape during cooking 8, then pour a drizzle of oil in a non-stick pan 9, where you will brown the meat 10.The fillets should cook for about 5 minutes on each side, over high heat (help yourself with kitchen tongs or a fork to turn them) 11. Towards the middle during cooking, season the fillets by adding a pinch of salt; when the meat is cooked, garnish with grated truffle 12. Now that the fillets are ready 13 start plating : take a serving plate and put some previously cleaned and washed songino on it, place the fillets on top and the porcini mushrooms on the side 14. Finish everything with grated truffle 15 Your fillet with porcini mushrooms and truffle is ready to be served on the table!


We recommend consuming the fillet with porcini mushrooms and truffle at the moment, but if you wish you can keep it for a maximum of one day, closed in an airtight container and placed in the refrigerator.


If you wish, you can deglaze the fillets and/or mushrooms with white wine during cooking. 


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