Beef Fillet with Truffles and Apples - Filetto Con Tartufi e Mele

There aren't that many Italian dishes that feature fruit, but they do occur, and this beef fillet with apples and truffles is a perfect example. Because of the sweetness of the apples and the mustard, I'd be tempted to serve it with a full bodied white wine, say a Sauvignon from Friuli's Collio. To serve 4:

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

• 1 1/2 pounds (600 g) beef filet
• 3/4 pounds (300 g) sliced dried apples
• A small black truffle (you can substitute this with a teaspoon of truffle paste)
• 1/2 cup (100 g) unsalted butter
• 1 cup (250 ml) cream
• A bay leaf
• A teaspoon Worcestershire sauce
• A teaspoon powdered mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Preparation:

Soak the apple slices in water for several hours to soften them.

Preheat your oven to 350 F (175 C). Heat the olive oil and the butter in an oven proof pot, and brown the meat on all sides. When it has browned, season it with salt and pepper, transfer it to the oven, and roast it for about 20 minutes. When the filet is done, remove it to a serving platter, and let it rest in a warm place.

Meanwhile, return the pot to the fire, drain the apples well, and stir them into the pan drippings. Pour the cream over the apples, stir in the mustard and the Worcestershire sauce, and cook over a medium flame for about ten minutes.

When the apples are done, remove them from the fire, and stir a few very fine slices of truffle into them.

Carve the fillet into fairly thick slices, and serve it with the apples.

Yield: 4 servings beef fillet with apples and truffles.

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