Beef fillet with porcini mushrooms and truffle

To prepare the filet with porcini and truffle, thoroughly clean the porcini mushrooms, then slice them horizontally 1. In a non-stick skillet, heat 3 tablespoons of extra virgin olive oil and sauté two crushed garlic cloves until golden 2, then add the porcini mushrooms and cook them over medium heat for 7-8 minutes 3.

Season with salt and pepper 4; as soon as the mushrooms have softened, add the chopped parsley 5, mix well, and turn off the heat. Finally, grate a few truffle shavings 6,

cover everything with a lid and set it aside 7. Now, focus on the meat: tie kitchen twine around each beef fillet to maintain its shape during cooking 8, then drizzle a bit of oil into a non-stick skillet 9,

where you'll sear the meat 10. The fillets should cook for about 5 minutes on each side over high heat (use tongs or a fork to turn them) 11. Season the fillets with a pinch of salt around halfway through cooking. When the meat is done, garnish with a sprinkle of truffle 12.

Now that the fillets are ready 13, start plating: take a serving platter and place some pre-washed and trimmed watercress on it, then lay the fillets on top and arrange the porcini mushrooms on the side 14. Finish it all with a generous grating of truffle 15: your fillet with porcini and truffle is ready to be served at the table!