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.
