Tenderloin Truffle

  • Prep time 10Min
  • Cook time 20Min
  • Technique Sear
  • Meat Beef
  • Cut Tenderloin
  • Serves 1

Tenderloin wrapped with Parma Ham, served on truffle sauce


  • 350 gm Grain-Fed Tenderloin
  • 250 gm Parma Ham
  • 1 seven-ounce Truffle (can be Black Truffle)
  • ½ tsp Truffle Oil
  • 1 cup Cream
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ¼ cup Salted Butter
  • 2 tbsp Fresh Sage, minced



  • Wrap the 350g tenderloin with Parma ham. Please wait for the piece of meat to get to room temperature before grilling.
  • Pre heat the pan aiming for medium-low heat then place the meat into the pan and sear them for 1-2 minutes per side and keep turning the beef repeatedly until the inside internal temperature will rise to about 35 degrees.
  • Put the butter into the pan to create the buttery overcoat and juiciness. Using a spoon, continually baste both sides of meat with the melted butter till crust starts to form on the surface. Then set the steak aside for 5 minutes and make the Truffle sauce while waiting.

Truffle Sauce

  • Pour the cream into a saucepan and bring to boil, lastly add the truffle and minced sage. 
  • Continue to stir until the cream is thick enough for a sauce then finish off with some salt, pepper, and truffle oil.
  • Bring the sauce to the plate, cut tenderloin into 1/2-inch-thick slices, add slices of fresh truffles, and top it with a drizzle of truffle oil. 


  • Take two spoon of truffle sauce and drop in the center of the plate. Use the back of the spoon to gently spread the sauce out. A little tab under the plate would help the sauce surface smooth.
  • Place the beef in the middle of the plate and slice the truffle on top.