Fajardo cord thread

FILLET 06662 FAJARDO to marrow and SAUCE INGREDIENTS 4 PERSONS 4 BARBARESCO fillets of Fajardo (Piedmontese ox), 4 bones with its pith, 2 dl.

Brown ground beef, 1 glass of ' beard ' esco, 1 shallot, a knob of butter, oil q.

b, salt and pepper and a teaspoon of tartuffo paste (optional).

Sauté the shallots in PROCESS butter, bathed with the ' beard ' esco and allow to dry.

Add the bouillon and let it reduce until a sauce, add a knob of butter and a tablespoon of truffle paste.

FRY in oil the 4 fillets on both sides and cook in the oven very rare.

Let stand for 5 minutes meat.

Cook in salted water with marrow bones after they're clean.

Go to the preparation of the dish.

Place the fillet in the Middle put the bone and sauce.

Serve with seasonal vegetables.