For 4 servings:
For the meat
1kg Angus 200-days grain-fed tenderloin
Olive oil
Sea salt and freshly cracked pepper
For the sauce
200ml red wine
Freshstock veal or chicken stock, defrosted
100ml port wine
50ml balsamic vinegar
50ml black truffle sauce
30ml brandy
30g sugar
20g chopped black truffle
A dollop of butter