Summary

Ingredients

• 2 saddle veal steak (s)
• 1 truffle, black (from the glass)
• 50 ml Madeira
• 0.5 stick ½ / leek cut into thin rings
• 0.5 ½ parsley root (s), diced
• 150 ml veal stock
• 100 ml whipped cream
• salt and pepper
• 1 tablespoon clarified butter

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Instructions

1. Salt and pepper the meat and sear it in the clarified butter for 4 minutes on each side, remove and keep warm.
2. Toast the leek and parsley root in the meat set until they have turned color, then pour in the Madeira and briefly bring to the boil.
3. Mix in the stock and cream and reduce a little.
4. Pour through a fine sieve and return to the pan again. Bring the truffles, sliced into very fine slices, briefly to the boil in the sauce, season with salt and pepper and serve the sauce immediately with the steaks.