Instructions

1. Truffle mash

Boil potatoes until soft

Mash with butter + cream until smooth

Stir in black truffle paste at the end

2. Cook the beef

Season well

Sear in hot pan until golden

Add butter, garlic, thyme → baste

Rest before slicing

3. Make the jus

Cook shallots in pan

Add red wine, reduce

Add stock, reduce to a glossy sauce

Finish with butter

4. Plate

Spoon truffle mash

Slice beef and place on top

Spoon jus around

Optional: micro herbs or shaved truffle