Grilled Veal Fillet with Truffle Balsamic and Black Truffle Slices

Grilled veal fillet topped with fresh black truffle and truffle balsamic

Elegant in its simplicity. A perfectly grilled veal fillet, sliced and finished with a few drops of truffle balsamic vinegar and optional fresh black truffle slices — this dish lets the quality of the ingredients speak for themselves.

Ready in minutes, yet impressive enough for any special occasion.

Ingredients (serves 4)

  • 4 slices of veal fillet, approximately 3 cm thick

  • Extra virgin olive oil, to taste

  • Inaudi Truffle Balsamic Vinegar

  • Salt and black pepper to taste

  • 20 g Black Truffle Carpaccio (optional)

Method

Grill the veal fillet over high heat to your desired doneness.

Slice across the grain and arrange on a warm plate.

Season with extra virgin olive oil, salt, and freshly ground black pepper. Finish with a few drops of truffle balsamic vinegar.

If desired, drape slices of fresh black truffle or black truffle carpaccio over the top just before serving.

Chef Tip

For the most intense aroma, finish the dish with freshly shaved Italian black truffle just before serving.

Professional kitchens can access seasonal supply through our weekly truffle allocation program.