Truffle Linguini with Fillet Steak and Wild Mushrooms - James Martin Chef
This Truffle Linguini with Fillet Steak and Wild Mushrooms draws inspiration from two countries famous for their food, France and Italy!
Ingredients
- 4 x 200g fillet steaks
- 25ml veg oil
- Few sprigs of thyme
- 2 cloves garlic smashed
- 50g butter
- Salt and pepper
- 200g fresh linguini
- Pasta sauce
- 100ml double cream
- Small bunch chervil chopped
- Fresh truffle grated
- 25g butter
- 1 shallots, peeled and diced
- 300g wild mushrooms
- 2 cloves garlic, peeled and crushed
- 200ml veal jus
- Splash of madeira
- Knob of butter
- Chervil
- Chervil oil
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