Pan-Roasted Beef with White and Black Truffle

Method

1. Clean the beef roast, removing all excess fat.
2. Completely cover the roast with lard.
3. Tie the roast tightly with kitchen twine to maintain its shape.
4. In a high-sided pan, heat olive oil with whole garlic cloves, dried rosemary, sage, and bay leaves.
5. Add the meat and sear on all sides over medium-low heat, distributing the aromatics evenly.
6. Season with salt and freshly ground black pepper.
7. Deglaze with dry white wine.
8. Cover with a partially open lid and cook for 20 minutes.
9. After 20 minutes, increase heat slightly to brown the pan juices.
10. Insert a cooking thermometer and cook until the internal temperature reaches 58-60°C (136-140°F).
11. Remove the meat and let it rest, covered, in a small pot for 10 minutes.
12. Strain the pan juices into a small saucepan, add a bit of chopped black truffle and vegetable broth, and simmer over low heat.
13. Emulsify with a small amount of cornstarch and butter (ideally combine cornstarch and butter first into a paste, then add slowly) until the sauce reaches the desired thickness.
14. Slice the rested roast.
15. Plate: spoon some reduction sauce onto the plate, arrange meat slices, top with grated black truffle, and finally grate white truffle generously over the top. Drizzle with a little truffle oil.