12 ripe, fresh strawberries
4 Tbsp. unsalted butter, (Plugra)
1 medium black truffle, ground to paste with mortar and pestle.
1 to 1 1/2 lb. veal tenderloin or trimmed eye of round, cut 3/4 inch slices
1/2 C. dry white wine
1 Tbsp. unbleached all purpose flour
1/2 C. thin shavings, Pecorino Romano cheese
3 artichoke bottoms, cut in very thin slices
1 small black truffle, cut in paper thin slices
Salt and freshly ground pepper to taste
1. Preheat oven to 350 degrees F.
Mash strawberries in a mortar and pestle to a paste, combine with paste of
black truffle.
2. In a large frying pan, melt the butter over medium heat. Add the
berry/truffle paste mixture and heat for approx. 1 minute. Lightly season the
veal with salt and pepper, place in pan without crowding, raise heat to high.
Cook in batches if necessary turning once until meat is no longer pink.
3. Return all veal to the pan, add wine, and simmer for about 3 minutes.
Remove veal to a baking pan. Stir flour into the liquid in pan, stirring until
slightly thickened. Spoon sauce over veal and cover with cheese shavings.
4. Bake for 5 minutes or until cheese is melted, sprinkle artichoke slivers and
truffle slices over veal and serve immediately.
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