Fillets of veal with penny bun and truffle sauce  Ingredients:       500 g veal steak    500 g penny bun (boletus edulis)       1 truffle    6 french onions       olive oil to taste    ground black pepper to taste       ground white pepper to taste    garlic powder to taste       liquid caramel to taste    salt to taste

Preparation:

1. Peel the onions and cook for 15 minutes in salted water. 2. Peel the truffle and clean the mushrooms. 3. Put the peel of truffle and the stems of mushrooms, cleaned, in the container of the blender, add 4 tablespoons of oil, salt and grind until get a cream, which it will be reserved. 4. Cut the caps of mushrooms into pieces and cut truffles into thin slices. 5. Heat a large skillet, greased with oil. 6. Roast the veal steak at a griddle about 5 minutes aproximately, turn it and season with salt and with both peppers, maintain for 5 minutes more. 7. Meanwhile, saute in other skillet the mushrooms with 3 tablespoons of oil and reserved onions, sprinkle with a pinch of garlic and salt, leave for 10 minutes. 8. Cut the steak into fillets and distribute in the plates, with mushrooms, onions and a little hot cream of truffles. 9. Mix the juice which the beef released with caramel and drizzle the fillets with this sauce. 10. Finally distribute the slices of truffles over fillets.

Categories:  Bovine

Estimated Serving:  4

Estimated preparation time:  40 min.

Language:  English

Shared by:  Drica    2011/07/26