Name: Filetto con porcini (Fillet of beef with porcini)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 garlic cloves, peeled and crushed lightly with the flat of a knife blade; 6 slices of white country-style bread; 1.2 kg (2 lb 10 oz) beef fillet, trimmed and divided into 6 equal portions; 6 tablespoons olive oil; 6 medium-sized porcini mushrooms or 6 medium-sized field mushrooms; 2 sprigs of nepitella, roughly chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

In Italy, porcini can be fairly large. Medium-sized ones are used here as one mushroom is served per person — the cap of the mushroom should have roughly the same diameter as that of the beef fillet. You may use two or three smaller mushrooms instead.

Nepitella is a herb found growing around mushrooms in their season and can be substituted with wild mint, sage or thyme.