Sage Veal Fillet with Truffle Sauce

Preheat the oven to 80 degrees. Heat a casserole dish as well.

Season the veal fillet sparingly all around with salt, but all the more generously with freshly ground pepper. Fold over the narrow end of the fillet. Place the sage sprigs around the meat and tie with kitchen string.

Heat the clarified butter. Sauté the veal fillet in it for 5 minutes on all sides. Immediately transfer to the preheated pan and cook at 80 degrees Celsius for one and a half to 120 minutes.

Pour off excess fat. Extinguish the drippings with the Marsala and cook a little. Then add the veal stock and reduce to about 1 dl.

Pour the truffle jus from the jar to the sauce. If necessary, remove the truffles from their shells and chop them. Also add to the sauce. Set aside until serving.

Before serving, bubble the sauce repeatedly and add the butter in flakes to the slightly boiling sauce. Season with salt and pepper.

Remove the sage sprigs from the veal fillet and cut the meat into slices. Arrange on warm plates and pour truffle sauce around.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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