Filetto ai Funghi Porcini | Beef Fillet with Porcini Mushrooms

Take the beef fillet out of the fridge about 20 minutes before cooking so that it comes to room temperature. Cut into 2 even medallions, pat dry, and season all over with fine salt and freshly ground black pepper.

Clean the porcini mushrooms (if dried: soak briefly in lukewarm water and drain well) and cut into bite-sized slices. Peel and finely chop the garlic. Wash the fresh parsley, shake dry, and chop finely.

Heat the extra virgin olive oil thoroughly in a heavy pan over high heat. Add the beef fillet medallions and sear vigorously for 2 to 3 minutes on each side until a fine crust forms. Remove the medallions and let them rest on a plate in the preheated oven (approx. 70 °C top/bottom heat).