demanding 20 min 4 people
Cut up tenderloin into four identical steaks. Heat the pan slightly and add 40 g of white truffle butter. When it melts, add the steaks and pan-fry them for about 6 minutes on each side. Take the steaks out of the pan, add meat stock, white or black ground truffle and remaining butter. Stir for about a minute on low heat until the sauce thickens. Salt and pepper the steaks, pour the sauce over and serve.