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, \u00a0Frina (Breeze)<\/i> white Vermentino wine, 80 gms of butter, rosemary, garlic, 10 gms of shallots, Al\u00eca extra virgin olive oil<\/p>\n
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\nWash 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 \u00b0 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. \u00a0Reduce 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 \u00a0creating 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.
\nServe and season with a spoonful of sauce and a drop of Al\u00eca extra virgin olive oil.<\/p>\n
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