FILET DE BOEUF SARLADASE


750 gr.( 165 lbs) center of sirloin

4 slices of lard

1 medium carrot sliced ​​like lira

Salt, a pinch of black pepper

2 large truffles (black mushrooms)

2 coffee cups refined oil

1 tablespoon of butter

Slice the tail fat into two match-thick match lengths and slice the black mushrooms in the same way.

Stick the tail fat in various parts of the fillet all around

Then salt and pepper the fillet, put the refined oil in a small tray, heat it, add the fillet, sprinkle the carrots on them, turn it and pour it over, cook it in a fast fire oven or on the stove for fifteen minutes, pour the oil in it and add the butter.

Cook for two or three more minutes with butter, remove to a serving plate and serve.

If you do not have a separate sauce truffle with it, serve the sauce champagne.

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