For the sauce
250ml chicken stock
250ml cèpe stock
¼tsp grain mustard
For the garnish
2-3 pieces baby asparagus
3tbs olive oil
For the shallot confit
750g peeled shallots
500ml raspberry vinegar
For the beetroot polenta
250ml beetroot juice
Heat the oil in a pan and fry the beef. Take the beef out of the pan set aside and keep hot.
Deglaze the pan with the chicken stock cèpe stock and mustard and reduce by three-quarters. Sauté the cèpes crosnes and asparagus tips in olive oil.
To make the shallot confit braise 750g of peeled shallots with 200ml of raspberry vinegar and 2tbs of sugar in the oven until syrupy.
For the quenelle of beetroot polenta make a quenelle of cooked polenta poach in 250ml of beetroot juice until coloured. Drain and brush with butter.
Arrange the beef in the middle of a plate garnish with shallot confit and a quenelle of beetroot polenta. Surround the beef with the vegetables whisk the chopped truffle and butter into the sauce and coat the beef with it.
Garnish with the chopped truffle.