- Massage the fillet with butter on both sides, add salt and pepper. Tie the fillet with a kitchen string in order to maintain the shape.
- Melt a spoonful of truffle butter in a deep saucepan, when hot add the finely chopped shallots and cook until golden. Add the meat and brown it well. Add the milk to cover the meat, cover the saucepan and cook for 40 minutes.
- Transfer the meat in a bowl and continue cooking the milk for about 1h or until it starts to thicken.
- Transfer the sauce in a bowl and mix well to smooth it. Add the truffle sauce and mix well. Cut string and slice the fillet, serve with the sauce poured on top.