Directions:

One day before cooking spice the meat with salt, pepper and a bit of mustard and then put it in the fridge. Fry the meat on butter. When it’s finished, take it out and roll into the aluminum foil. Add a bit of chicken soup in the rest of butter, on which the meat had been fried. When it comes to the boiling point, add Black Tartufata and cook a few

minutes more. Spoon the Black Tartufata sauce over the fried beef and sprinkle it with black truffle slices Carpaccio. Serve with Goat Cheese slices with black truffles, french fries and vitamin salad as a side dish.