Recipe: Tournedos Rossini

The night before:
1/ In an airtight container, place your four beef steaks, salt, pepper, place on each a beautiful slice of truffle then pour a little grapeseed oil over it. Close your container and keep it in the refrigerator.
2/ Cut the rest of the truffle into small thin sticks (julienne) place in a small container and pour the red port over it, cover with plastic wrap and keep cool.
One hour before serving:
1/ Take a thick-bottomed sauté pan, add a few knobs of butter and a drop of oil and heat until a brown butter color is obtained.
2/ In the meantime, drain and dry the beef steaks as well as the four truffle slices.
3/ In the sauté pan, sear the tournedos for two minutes (according to cooking) on each side to give them a beautiful color then transfer them to a plate away from heat (on an inverted plate) and cover them with aluminum foil (to retain the heat).
4/ Heat a little water to receive your sauce in a bain-marie when it is ready.
5/ Remove some fat from the sauté pan and put it back on the heat. When it is hot, pour in the port (without the truffles) and with a whisk, scrape up the browned bits (deglaze) then add the veal stock and let reduce for two minutes.
6/ Pass the sauce through a fine strainer (chinois with cheesecloth) and reserve in a bain-marie with a small knob of butter on top.
7/ 10 minu