Chateaubriand with truffles

Ingredients per person:

1 4cm thick chateaubriand - 25 g truffles - large chips

cooked in suet - 1 lettuce with truffle vinegar*

Preheat your oven (th. 7-8).

While it is heating, fry the chateaubriands briskly in butter

very hot. As soon as the crust forms on one side, turn them over.

keep them very raw and put them on a board.

Cut them in half in the direction of thickness and put in these sandwichesof meat a minced truffle.

Carefully close these sandwiches and put them in the hot oven to

complete the cooking process. From raw, they must become rare.

Serve with rustic and crispy fries and a green salad!