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Con tartufo nero estivo

Bismarck fillet

Bismarck fillet is a quick and tasty recipe to make with medallions or slices of fillet cooked in butter and covered with a fried egg. A substantial dish that the legendary German Chancellor, whose name it bears, loved very much. It can be prepared in a few minutes, you can flavor it with the spices you prefer. Our proposal includes a black summer truffle, which with the egg and meat gives the dish an extra punch. For optimal cooking, keep the meat at room temperature for at least 40 minutes.

Ingredients for 2 people

  • 2 Bovì fillets
  • 1 knob of butter
  • salt just enough
  • pepper to taste
  • 2 medium eggs
  • 1 black truffle 50 g


Pat the fillets with kitchen paper to remove excess juices and season them with salt and pepper.

Heat a large pan and melt the knob of butter, then brown the fillets, cooking them for 2 minutes on each side. During this operation, do not pierce or crush the meat (the juices must remain inside the slices of meat).

Once cooking is finished, keep the fillets warm by wrapping them in aluminum foil.

Pour a spoonful of oil into a pan and shell the eggs. Add salt and cook until the egg white is white and the yolk is cooked but still melting. Arrange the fillets on a serving plate, place the fried egg on top (for a glamorous touch you can cut out the white of the egg white to give it the same shape as the fillet), season with salt, pepper and grated truffle flakes.

The dish is ready! Easy, fast and refined!