8 pork tenderloin steaks
1 pound and 2/4 oz or 600 g grated parmigiano
vegetable stock q.s.
14 fluid ounces or 40 cc brandy
salt and pepper
14 fluid ounces or 40 cc extra-virgin olive oil
From the pork tenderloin cut medallions (2 for each person) about 1 inch thick, brown them in a pan with extra-virgin olive oil, adding salt and pepper q.s., add some brandy and let it reduce.
Cook vegetable stock, add grated parmigiano reggiano and emulsify with the hand blender until obtaining a creamy mixture.
Place the medallions on the dish, sprinkle them with the obtained sauce and add truffle shavings and a drop of extra-virgin olive oil.