Fillet of Veal with Black Truffle Sauce

Try this delicious pasta dish:

Dirk Decius’s menu: Pasta with white truffles (entrée), chicken force broth with black truffles (soup), fillet of sole with white truffle foam (intermediate course), fillet of veal with black truffle sauce (main course), served with creamed savoy cabbage and potato cookies, cheese truffles (cheese), 2 scoops of nougat praline ice cream with vanilla sauce and seasonal fruit as garnish (dessert).

Cut the veal fillet into medallions, season and roast until pink. Refine the basic sauce with port wine and truffle juice. Pour ready sauce on plates and arrange medallions on them. Garnish with truffle slices.

Recommended side dishes: creamed savoy cabbage and potato patties.

Red wine to go with it:

1985 Barolo Riserva, Franco Fiorina, Piedmont

or

1986 Santenay A. C., Louis Latour, Burgundy

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