Truffled Beef Loin

Ingredients

• sfilettato (beef or veal loin with the fillet removed)
• truffles
• butter
• olive oil
• salt

Instructions

1. Take a large thick sfilettato (loin with fillet removed) and stud it all over with pointed pieces of truffle about 3 cm long, pushing a little butter in after each to fill the hole.
2. Score the rind crosswise so it doesn't shrink; tie the piece and thread it on the spit.
3. Roast; at two-thirds done baste lightly with oil and salt sparingly.