BEEF TENDERLOIN AND WILD MUSHROOM CANNELLONI WITH PERIGORD TRUFFLE SAUCE

INGREDIENTS

• 1 pcs Barilla Wavy Lasagne
• 4 oz cremini mushroom
• 1 black truffle
• 2 oz madeira wine
• 2 garlic cloves
• 1 thyme branch
• 4 thyme flowers
• 4 oz oyster mushroom
• 5 oz beef tenderloin
• 4 oz parmesan reggiano cheese
• 2 shallots
• 1 rosemary branch
• 1 oz butter

PREPARATION

1. 1.Saute garlic, shallots and mushroom in a pan. Season the mix with salt, pepper, fresh rosemary and thyme.
2. 2.Put water on a pot with salt, when the water is boiling put in the pasta sheets and cook it al dente’. In an Iron skillet, sear the beef tenderloin and cook it until medium rare.
3. 3.In the same Iron skillet, saute shallots with butter, add madeira wine and add beef.
4. 4.Take the beef out from the heat. Finish with Black truffle, salt and pepper.
5. 5.Place the wild mushroom mix over the cooked lasagna sheets. In the center add the beef tenderloin, roll it tight and put it on a tray.
6. 6.Heat in the oven at 450°f for 3 minutes.
7. 7.Place the sauce on the copper, add the Canelloni cut in two and finish with grated parmesan, black truffle shaves and thyme flowers.