Cook the beef fillets on a hot griddle, according to the degree of cooking desired by the diners.
Cut them into medallions and transfer them to plates.
Place the mashed potatoes in a pastry bag with a star nozzle and squeeze out some curls to accompany the fillet.
Drizzle the meat with truffle oil and season with salt and pepper.
Sprinkle the meat with the flakes of spicy Provolone Valpadana DOP and the truffle cut into thin slices. Serve.
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