Beef fillet with roast potatoes and a demi-glace sauce enriched with Savitar Tartufi white truffle butter. Start with the potatoes and cook the beef towards the end so everything is ready to serve together.
Main courses
Servings4 people
Preparation45 minutes
A recipe by
Ingredients
- 600 g beef fillet (150 g per serving)
- 8 medium potatoes
- 30 g White truffle butter
- Demi-glace, as needed
- 1 sprig of rosemary
- 1 garlic clove
- Extra virgin olive oil, as needed
- Salt and pepper, to taste
Preparation
- Peel and quarter the potatoes, then place them on a baking tray.
- Season with olive oil, the unpeeled garlic clove, rosemary, salt and pepper. Roast at 180°C for about 35 minutes.
- Heat a little olive oil in a very hot frying pan and sear the fillets for 3 minutes on each side for rare beef.
- Warm the demi-glace in a small saucepan and stir in the white truffle butter until the sauce is smooth and thick.
- Serve the fillet with the potatoes and spoon the truffle sauce over the beef.
