Beef Fillet with Mushroom Cap

Sauté in olive oil with garlic. Cut the mushrooms into slices, sauté in olive oil with whipped cream and garlic until soft and then form a cap on the beef fillet.

Sprinkle the grated cheese on top and gratinate in the oven. Blanch the peeled and sliced truffle potatoes in salted water. Arrange the gratinated beef fillet with the potato slices on a plate and decorate with parsley.

Cut the peppers and some of the spring onions into small cubes and dress them in a marinade of olive oil, salt, apple cider vinegar and pepper in a salad bowl, garnish with chives and serve separately.

Brissac from the Loire in France.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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