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tenderloin and truffle rolls in broth

fagottini di manzo e tartufo in brodo


TOTAL TIME: 30 minutes plus freezing

MAKES: 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. 

tenderloin and truffle rolls in broth

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.

December 2009

keywords:

broth, brodo, beef, truffles, starter

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