in italiano 
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Filetto al Tartufo nero - Fillet steak - tuscan cooking
Filetto al Tartufo nero
Its this fillet of steak that has brought the gastronomy in massa forward.Take a fillet of steak. Start to cook it on a grid with a little olive oil. Finish it in a casserole dish
with half a glass of soy sauce, a little stock and white wine. Cook a little on the top and a little underneath. Then, leave it to rest in a covered pot. "After an hour if the meat is relaxed. The filet is as light as a feather". At this point, cut it into thin slices and cook for five minutes in a sauce made of black truffles and add a splash of sherry.
Recipes kindly supplied by Il Tirreno
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