- Horse fillet 600 g
- Brigante with Truffle 200 g
- Fresh truffle to taste
- Butter 80 g
- Salt to taste
- Pepper as needed
- Milk to taste
In a pot, pour some milk, combine Brigante with Truffle cut into small pieces and mix until completely melted.
In a very thick non-stick pan, with a cast iron or stone bottom, melt the butter and then brown the fillet first on one side and then on the other one.
At the end of cooking, plate the horse fillet up, pour the truffle cream over it, sprinkle with truffle and pepper, finally add a few flakes of Brigante truffle cheese.
Serve the meat hot with truffle sauce.
RECIPE BY: Luisa Bayre and her staff
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