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Clean the porcini by gently wiping them with a damp paper towel to remove traces of soil. Porcini should not be washed under running water because, being spongy, they absorb liquid. Cut the mushrooms into fairly large pieces removing the parts that are damaged or riddled with worm holes. Wash and chop the parsley. In a frying pan heat two tablespoons of oil, when hot add the fillets and brown well on the first side.
When the meat comes away easily from the pan and is well browned turn over to the other side and repeat the browning. Salt both sides. To obtain a more tender fillet, once cooked place it in a pan and keep in oven at 50°C covered with aluminum foil for 15-20 minutes.
Meanwhile, heat oil with a whole clove of garlic in a frying pan. Add the porcini, sear over high heat, then cook over low heat for a few minutes until soft. When cooked, add fresh parsley. Serve the fillet with plenty of porcini.
Recipies by Gnambox
A succulent second course that requires red wines with important tannins for a perfect pairing. Fragore, Tancredi and Mille e una Notte will definitely be the ideal wines for this dish.
