Beef Fillet under a Truffles Crust

 

 

Attention! Please note below "First Steps", there are some points that have to be made before the actual cooking. The rest takes about 20 minutes. The herb butter should be done one day in advance.

Preparation You'll need: A good pan, best would be a wrought-iron pan or a grill pan (such as a Le Creuset) A medium bowl A casserole dish
Ingredients (for 2 people) 4 slices of beef fillet, not too large in diameter (each approx. 120-140 g) 1 plain bread roll, 2 days old and very hard, to grate 40 g truffle butter 1 egg yolk 3-4 tablespoons truffle oil (depending on how dry the roll is)
First Steps If you want to make your own truffle butter, it is best to do it the day before: Mix 40 g soft butter, 10 g truffles (finely diced), a little salt and pepper, a dash of lemon juice in a small, lockable bowl and place in the fridge. Take the steaks and truffle butter out of the fridge 2 hours before cooking starts.
Preparation Basically, prepare the steaks the way you want them to be, but remove them from the pan a little earlier because they will be put in the oven for a short time. Place on its side in aluminium foil for 5 minutes. Preheat the stove (200℃, convection grill or top heat), continue with the rest. Grate the bread roll into not too fine crumbs in a medium bowl. Add 40 g truffle butter (very soft, almost liquid), 1 egg yolk and 2 Tbsp. truffle oil. Mix well. Now place the steaks in a casserole dish, spread the breadcrumbs on top and put them in the oven. Leave in the oven until the crust has a dark brown colour (2 to 3 minutes). As a side dish I recommend Rösti, potato gratin, green asparagus (fried) or tomatoes (halved or whole to be baked in the oven).