Denise: This was on the Discovery Channel:

Thin Slices of Beef with Truffles and Spinach
Chef Roger Verge
Moulin des Mougins
Mougins, France

In this elegant French preparation, truffles are layered between slices of beef fillets set upon a bed of sauted fresh spinach. The chef prefers the use of fresh truffles, but in this case they were not in season; preserved jar truffles were substituted.

Serves 4

4 fillets of beef, 6 ounces each
Salt and freshly ground pepper to taste
1-1/2 tablespoons virgin olive oil
4 tablespoons unsalted butter

1 pound fresh spinach, stemmed and cleaned
3 tablespoons unsalted butter
1 clove garlic, peeled
Salt and freshly ground pepper to taste

1/4 cup heavy cream
14 tablespoons unsalted butter
1-1/2 ounces black truffles, thinly sliced
7 tablespoons truffle juice
3/4 cup veal stock

Preparation: In a large skillet, heat 3 tablespoons butter. Add the spinach and the garlic; stir over medium high heat. Season with salt and pepper, continuing to cook until moisture rendered from the spinach has evaporated. Drain well and keep warm. In a small saucepan, melt 14 tablespoons butter; add the heavy cream. Stir to blend, then pour over sliced truffles. Season beef fillets with salt and pepper. In a large skillet over medium high heat, heat 4 tablespoons butter to very hot; saute beef fillets 3 minutes on each side. Remove fillets from the skillet; discard fat and deglaze skillet with truffle juice. Cook until reduced by half, then add veal stock and continue to cook for a few minutes longer. Add 2 large spoonfuls of cream from the sliced truffles to this mixture; stir to blend. Remove from heat.

To serve: Place a mound of spinach in the center of each serving plate. Cut fillets into thin medallions and arrange on top of spinach. Layer truffle slices between fillet slices. Spoon sauce over all. Season to taste with salt and pepper.