Beef loin with roasted sweetbreads and black truffle sauce.

For the beef:

Four 6-ounce pieces beef strip loin
1/2 ounce butter

For the onion:

1 large sweet onion
1 tablespoon white wine vinegar

For the truffle sauce:

1/2 ounce butter
1/2 shallot peeled and finely chopped
1 tablespoon finely chopped black truffle
1 tablespoon sherry
1/2 cup truffle juice
1/2 cup beef jus
Salt and freshly ground black pepper to taste

For the vegetables:

8 baby celery roots, peeled
16 baby cabbages
2 ounces butter
Salt to taste

To serve:

4 tablespoons vegetable oil
1 pound sweetbreads, blanched and peeled
Salt and freshly ground black pepper to taste

For the garnish:

Thinly sliced black truffle

For the beef: Heat large pot of water to 130 degrees. In each of four plastic bags, place one piece beef and 3/4 teaspoon butter. Vacuum-seal bags. Place in water for one and a half hours.

For the onion: In pot of simmering sailed water, cook onion 15 minutes. Remove and let cool. Peel onion and cut crosswise into four rounds. sprinkle with vinegar.

For the truffle sauce: In soute pan, heat butter over medium heat. Add shallot and truffles and saute one minute. Stir in sherry and reduce until almost dry Add truffle juice and jus and bring to boil. Reduce until sauce coats back of wooden spoon. Season with salt and pepper.

For the vegetables: In pot of boiling salted water, cook celery roots until tender. Remove and set aside. Add cabbages to water and cook until tender. Drain well. In saute pan heat butter over medium heat. Add celery roots and cabbages and toss gently to glaze. Season with salt.

To serve: In saute pan, heat two tablespoons oil over high heat. Remove beef from bag and pat dry. Season with salt and pepper and sear until browned on both sides. In separate saute pan, heat remaining oil. Add sweetbreads and cook until golden brown on both sides, about three minutes. Slice beef and arrange on plate with slice of onion, sweetbreads, celery roots and cabbages. Drizzle with truffle sauce and garnish with sliced truffle.

(serves 4)

Barolo, rocche mauro veglio langhe, Italy 2001.