Veal Filet with Truffles
Season the meat with salt and pepper, wrap with bacon and tie with kitchen string. Rinse the truffles.
Heat butter and oil in a roasting pan and fry the filet until golden brown. Drain the excess fat and set the filet aside.
Cut 40 grams of the truffles into small pieces. When the veal fillet is cool enough, cut into the meat with a sharp knife and fill with the truffles.
Roast the filet on the center rack of a preheated oven at 220°C (approximately 430°F) for about 10 minutes. Reduce the heat to 190°C (approximately 375°F) and cook for a further 15 minutes. Remove the fillet, cover, and let sit for 20 minutes at room temperature.
Meanwhile, for the sauce: Chop the remaining 40 grams of truffles. Drain the fat completely from the roasting pan, but reserve the cooking juices.
On the stove, bring the roasting juices and the madeira wine to a boil, add the veal stock and boil until the volume reduces by half. Stir in the chopped truffles and season to taste. Serve the veal fillet with truffle sauce.