Grilled beef fillet ‘new rosinni’

Ingredients
Beef fillet 170gm 
Foie Gras (goose liver) 40gm 

Black truffle 5gm 
Potato 50gm 
Veal Juice (Brown Sauce) 1 ml
White truffle oil 1 tsp 
Fresh thyme 1 bunch  
Salt to taste 
Pepper 5gm 
Basil oil 1 tsp  

Method    
Marinate the fillet with salt, pepper and grill it. 
Pan fry the goose liver after seasoning, until golden brown on both sides.
For garnishing: Peel and shape the potato into a long tube and slice it into very thin pieces into attractive shapes.
Arrange it and bake it on medium heat.
Serve the fillet with a slice of black truffle and garnish it with thyme, basil oil and a dash of truffle oil.