Ingredients for 4 people: 3 tbsp butter 1 glass fresh cream 4 thick veal filets 1 tbsp Tartuflanghe Porcini Mushroom and Truffle cream salt and freshly ground pepper Preparation: In a large skillet over medium-high heat, melt the butter. Season the filets with salt and pepper, and add them to the skillet. Sauté until the steaks are cooked through. Add the glass of cream and 1 tbsp of porcini and truffle cream. Mix the sauce stirring with a wooden spoon and turn the fillets in the skillet. Cook for 2 minutes. Serve the filets with the sauce on top.