Rossini calf fillet with black truffle

For the sauce: slice the shallots and simmer with butter and sage. Drizzle with Marsala wine and allow to reduce almost completely. Add in the calf stew and reduce. Add salt and pepper to the meat and cook quickly on both sides with olive oil.

Add in butter and sage and continue to cook in the oven for a few minutes. Meanwhile, cook the foie-gras escalopes on both sides in a hot non-stick pan. Toast the brioche bread. Transfer the bread slices on the serving dish, cover with the fillets and place the foie-gras escalopes on top of them.

Sprinkle with the Marsala sauce and serve with black summer truffle slices. Fresh truffle can be replaced with Black Truffle Carpaccio (the carpaccio allows the chef to put whole truffle slices on top of the dish, just like the fresh ones that are sliced on the spot).