(= Veal Fillet with a Porcini Mushroom Cap)
Recommended wine: Casal Duro I.G.T.
Use a sharp knife to remove any unwanted, callous parts from the meat. Heat 1 spoonful of olive oil in a heavy-bottomed frying pan and put the fillet into it. The meat should cook over a lively heat for 3-4 minutes on each side (use kitchen tongs or 2 wooden spoons to turn it over). Half way through cooking, season the fillet on both sides with salt and pepper. In another frying pan, heat the bay leaves and slightly crushed garlic clove with 1 spoonful of olive oil; add the porcini mushroom cap (cleaned and washed) and cook for 5 minutes, season with salt and pepper. Arrange the fillet on a plate and place the mushroom cap on top, “drizzle” a little oil over it and serve immediately.
If you like you can also add a few flakes of truffle.