Beef fillet with truffle

Cook the fillet as you like it (hoven, stew pan) . Prepare the sauce a couple hour before: In a veal stock,

cook few shallots with white wine , let reduce . Then add the “creme fraîche” (a good one). let warm until it boiled and add the truffle (15g per person) stop the fire. Cover and reserve it .Just rewarm it before serving .