Roasted Tenderloin with Black Truffle Sauce

1. On high fire, caramelise the sugar and add balsamic vinegar. Let it reduce for a minute.
   
   
2. Add in veal or chicken stock followed by red wine, port wine and brandy.
   
   
3. Season with salt and black pepper. Let it reduce for about 8 minutes.
   
   
4. Add a dollop of butter followed by truffle juice and chopped truffle.
   

For the tenderloin

1. Marinate meat with oil and pepper 4 hours before cooking.
   
   
2. Salt the tenderloin just before cooking.
   
   
3. On medium-high heat, sear the beef all around on a pan for about 12 minutes on each side.
   
   
4. Butter a baking tray or roasting pan and roast the beef at 250°C, top & bottom heat for 10 to 12 minutes to achieve medium doneness.

Recipe by Chef Jeremy Choo & La Galerie De Dietrich