Good, just-cooked meat alone makes a king’s dish. The smell of the truffle, which spreads when you pick it up, is a wonder.
1.2 kg Beef tenderloin (tied in a roast but not wrapped)
1 large fresh brushed truffle
Fleur de sel
- Remove the beef tenderloin in advance from the refrigerator (at least 1 hour) so that it is at room temperature at the time of cooking.
- Preheat the oven on th. 8-9 (250 ° C). Lightly oil the fillet. Put it in a roasting pan. Put in the oven. Cook for 30 minutes for rare meat.
- Pour a zigzag drizzle of olive oil on 6 serving plates. Grate a little fresh truffle on each. Season with fleur de sel and give a few turns of the pepper mill.
- Let the meat rest for 10 min then cut it into 6 beautiful blocks. Place each on a plate, on the grated truffle. Cover immediately with a cloche or other plate. Place these plates in front of the guests. Wait 5 min, time necessary for the aromas to develop. All together, lift the bell or the plate.