Dry Aged Befehlet from Simmentaler Cattle with truffle sauce


Serves 8 people |  Difficulty – Intermediate

Dry Aged beef from the pan with summer truffle sauce is a recipe from Italy. Delicious summer truffles are available also in our markets. Believe it or not, Dry Aged beef and truffles are a perfect match and complement each other in taste. The aged and matured fillet meat from Simmental tastes a bit more mature and can compete well with the aroma of the truffle.

Tip: serve with the perfect side dishes of potato wedges out of the oven, summer leeks or mashed potatoes.


Dry Aged Beeffilet

  • 4 big Dry Aged Beef Fillet slices
  • Salt & Pepper
  • Extra virgin olive oil

Truffle Sauce

  • 1 Tbsp butter
  • 1 Shallot very finely chopped
  • 50 ml veal jus
  • 50 ml port wine
  • Salt & Pepper
  • 2 Truffle butter ice cubes
  • 10g minced, fresh truffles

Preparation for Dry Aged Beeffilet:

Step 1: Take out the fillet slices out of the refrigerator 30 minutes before frying.

Step 2: They should be brought up to room temperature.

Step 3: Heat the pan and brush with some oil.

Step 4: Put the dry-aged fillet steak into the pan.

Step 5: Prepare them “medium”.

Step 6: For those not so experienced, a grill thermometer is a useful tool.

Preparation for truffle sauce:

Step 1: Brown the shallot in butter.

Step 2: Reduce everything with port wine.

Step 3: Season with salt and pepper.

Step 4: Remount the sauce with the cold truffle butter cubes.

Step 5: Finally, refine with truffles..

Step 6: Add the sauce to the finished Dry Aged Beef fillet slices.

Step 7: Serve with side dishes and enjoy!

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