Ingredients for 4 people::
800 gms of veal fillet, 500 gms of potatoes, 250 gms of porcini mushrooms, 100 gms of dried porcini mushrooms, 100 gms of dried tomatoes, Frina (Breeze) white Vermentino wine, 80 gms of butter, rosemary, garlic, 10 gms of shallots, Alìa extra virgin olive oil
Wash the potatoes and place them in a sheet of tin foil with a little butter, rosemary and garlic and put them in the oven at 180 ° for 50 minutes. Remove them from the tin foil and peel them. Soften the dried tomatoes in lukewarm water for 10 minutes and cut into strips. Reduce the dried porcini mushrooms to powder using a blender. Simmer the shallots and cook the porcini mushrooms cut into large pieces. Brown the entire veal fillet all over with oil, butter, salt and pepper and then cook in the oven for 8 minutes to finish. In the frying pan where we browned the meat, add the white wine and 40 gms of butter and simmer until evaporated creating a uniform creamy sauce. Meanwhile, heat the potatoes, mushrooms and dried tomatoes, then cut four medallions from the cooked veal fillet and dip the browned part into the powdered porcini mushrooms.
Serve and season with a spoonful of sauce and a drop of Alìa extra virgin olive oil.