Annecchia is the name given in Molise to the meat of young beef, and it is the obvious choice here: the flavour is already developed but the fibre is still tender. Six thick medallions are cut from the centre of a well-trimmed fillet, flattened slightly and wrapped in a slice of pancetta tied with kitchen string.
The cooking is short and must be watched closely: a very hot pan with oil and butter, a light colour on both sides, then the cooking fat is drained off. Only then comes half the white truffle grated over the meat, the brandy to burn off, and the cream, which brings everything together in seconds. Remove the string before serving and shave the rest of the truffle over the plate to order.
Take the fillet out of the fridge at least half an hour ahead: cold meat at the centre will not cook evenly. For rare, count three minutes per side on 3 cm medallions, four for medium. The natural pairing is a serious red — a good-vintage Tintilia del Molise, opened an hour beforehand.
Ingredients
Ingredients
- Young Beef Fillet: 900 g
- Pancetta Slices: 6
- Cream: 250 ml
- White Truffle: 1 large
- Brandy: to taste
- Mustard: to taste
- Flour: to taste
- Butter: to taste
- Extra Virgin Olive Oil: to taste
- Salt: to taste
- Pepper: to taste
Preparation
Preparing the medallions
Cut 6 thick medallions from the centre of the well-trimmed fillet. Flatten them slightly, wrap each in a slice of pancetta and tie them individually with kitchen string.
Cooking
Salt the medallions, dust them with flour and cook them in a very hot pan with oil and butter until lightly browned on both sides.
Truffle and brandy
Drain off the cooking fat, grate half the white truffle over the meat and deglaze with the brandy.
Sauce
As soon as it starts evaporating again, add the cream, let the flavours come together for a few seconds and adjust the salt.
Serving
Remove the string before serving. Plate with a little sauce and the remaining truffle shaved to order.
