- 800g beef fillet (200g per person)
- Black truffle (Tuber Melanosporum) from Sarrión (150g fresh, sliced or 50g of truffle paste) by Manjares de la Tierra.
- 8 slices pancetta, or streaky bacon (2 slices per fillet)
- 250ml red wine
- Extra virgin olive oil
- Salt & pepper
- Some string
Cut each fillet horizontally, but not quite all the way through. Stuff the fillet with slices of black truffle.
Wrap the pancetta around the edge of the fillet and bind it with kitchen string. Lightly fry it on both sides in the olive oil for about 2 minutes, and then add the red wine to the pan.
Season with salt & pepper and keep on a high heat to reduce the amount of liquid and thereby intensify the flavour. Remove from the heat and bind the sauce with a cold knob of butter. Serve immediately.
Tuber Melanosporum are the most valued and appreciated black truffles in gastronomy, with a fine and pungent aroma difficult to forget.