For 5 servings:
For the beef
600g Wagyu beef sirloin
Sea salt and freshly cracked black pepper
For the shallot tart
6 shallots, halved
1 sprig thyme
10g unsalted butter
200ml Freshstock chicken stock, defrosted
12 x 8cm puff pastry
For the truffle sauce
2 black truffles
250 demi glace/ beef jus