For 4 you need
500-600 g roast beef 2 teaspoons Pebeyre truffle salt 1 teaspoon black pepper meal Baking paper sheet 1.5 h 140 degrees
Take the meat out of the cold for at least half an hour before cooking. Fry in an oily hot pan on all sides of the meat surface. Sprinkle 1/2 teaspoon of truffle straight and 1/2 teaspoon of black peppercorn in the middle of a sheet of baking paper. Put the meat in it and sprinkle the remaining peppers and 1/2 teaspoon of truffle salt on top of the meat and on the sides. Wrap the meat in paper so that the liquid does not run off. Bake for 1.5 hours at 140 degrees. Allow to withdraw in the package for 1/2 h and then open the corner so that you can drain the excess liquids. Cut into slices Place on a serving while still warm and sprinkle with the rest of the truffle salt. Serve, for example, with a tomato-pumpkin-spinach pot (see recipe on the recipe pages) or make sandwiches with mustard, lettuce and pickles. This roast is worth enjoying warm. You will definitely enjoy this!