20g cured guanciale (jowl bacon), cut into julienne
10g finely chopped fresh parsley
salt and pepper
Method
Using a round steel cutter, cut a cylinder of meat out of the middle of the fillets.
Brown the fillets in a frying pan in a little oil over a moderate heat. When the fillet is still rare, add the garlic, guanciale, sage, half the mushrooms, the parsley and cook through.
Separately, toss the remaining mushrooms with a little oil, adding the strips of tomato and chilli pepper.
At the same time, cook the cylinders from the fillets in a frying pan over a high heat for a few minutes. Season to taste with salt and pepper.
To serve
Place the fillet with its hole in the centre of the plate and fill it with the parsley and garlic mushrooms, place the mushroom sauce to one side, finely slice the cylinder of meat and place it on top. Finish with a drizzle of extra virgin olive oil and serve.
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