• Finely chop the fresh black truffles.
  • Reduce the Port to a syrupy consistency. Add the veal juice, thyme and bay leaf and reduce again.
  • Add the chopped truffles. Simmer the sauce over a low heat for about 5 minutes.
  • Add the cold butter in parcels, salt and pepper while stirring.
  • Serve hot over a nice piece of meat, and decorate with small strips of fresh truffle.

Tip: You can replace the fresh truffle by sterilized truffle, truffle breakings or truffle peelings, or frozen truffles finely minced.  You can also, at the end of cooking outside the flame, add a nut of truffle butter.

  • 60 cl Veal Juice
  • 60 gr. of fresh black truffle or sterilized truffle
  • 30 gr. of butter
  • 25 cl of Porto
  • 1 sprig of thyme
  • 1 Bay leaf
  • Salt, Pepper