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Fillets with truffle
Fillets with truffle

Ingredients for 2 people

400 g beef fillet
3 tablespoons olive oil
20 g mushroom truffle
some foam salt
black pepper
2 tablespoons fresh butter


In a pan melt the butter and just burn, add the fillets.

Saute for 4-5 minutes per side, (preferably baked as we like).

Puree half the truffle in olive oil, adding salt - pepper and sprinkle the surface of the fillet. Then cut into thin slices the remaining truffle and place each piece in the fillet.

Serve with fresh pepper with green salad and fits perfectly with the red dry



LimNeonRed Dry

Type:Red Dry, P.D.Ο. Meliton SlopesVarietal Composition: LimnioOrganoleptic Analysis: Deep ruby color. Aromas of ripped forest fruits, notes of vanilla, leather and black pepper. Well structured and velvet in mouth with intense aromas of black berried fruits and rounded sweet tannins.

Altitude:150 - 300 m.Soil:Sandy clay.Yield:5.000 kg/ha.Method of Production:Classic vinification process for red wines in controlled temperatures. Aging in French oak barrels for 12 months

To Accompany: White and red meat, Mediterranean cuisine, chessesServed: At 16 - 18° C.

See the label

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