tenderloin and truffle rolls in broth
fagottini di manzo e tartufo in brodo
6 servings
Tender beef tenderloin flavored with black truffle cooks ever so slightly in a flavorful meaty brodo. This is special occasion eating. Think: New Year's Eve.
Ingredients
- 1/3 pound trimmed beef tenderloin, frozen for 1 hour, then cut crosswise into 8 slices
- 8 teaspoons freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 8 thin slices black truffle or 1 1/2 teaspoons black truffle paste
- 8 long fresh chives
- 6 cups homemade Meat Broth
Instructions
On a clean work surface, lay out beef slices. Cover with cheese and truffle slices r dots of truffle paste. Fold slices in half, then roll up and tie with chives.
In a medium saucepan, bring broth to a boil. Ladle broth into 6 serving bowls. Divide beef packets among bowls and serve immediately.
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