Carpaccio

Wrap beef fillet in plastic wrap and place in freezer for about 20 minutes. This will allow the beef to firm up, and make it easier to slice. Place beef on a cutting board and cut across the grain into very fine rounds or slivers.

Place several cut slices between plastic wrap and lightly pound or tenderize with a rolling pin until the slices are paper tin. Continue until all the slices have been tenderized.

Place on a platter in a single layer. Season with salt and pepper. Drizzle very lightly with olive oil.

For Truffle Cream Sauce:

In a saucepan over medium heat, melt 2 tablespoons of butter and add the chopped truffle. Season with salt and pepper and add brandy, if using. Gently cook for 3 to 4 minutes. Set aside.

In a separate saucepan over medium heat; melt the remaining butter. Add the flour and stir until mixture if fully blended. Pour in the cream, stirring constantly. Heat and simmer until the sauce is reduced by 1/2, about 10 to 12 minutes. Stir frequently.

When sauce has been reduced stir in sauteed truffles. Cool to room temperature. Let set for 30 minutes. Refrigerate if not using within 30 minutes.

To serve;