Cut the fillet of beef with a thickness of 2 cm.

Cut out small roulettes, lightly coat them with flour, and brown them on both sides in the butter.

Remove them from the frying pan, add white wine, add the Sauce foundation with truffles, thin with the broth, and add a few spoonfuls of dairy cream if you like.

Allow the roulettes to absorb the flavor of the sauce made with the foundation with truffles for only a short time, to prevent them from becoming too dark.

Prepare the fillets of pork in the same manner. Allow them to cook in the sauce made with the foundation with truffles for a little longer than the beef.

Also prepare roulettes using chicken or turkey breasts.

Cook them in the same manner, but with oil instead of butter.

Flavor the chicken (or turkey) roulettes in the Sauce foundation with balsamic vinegar thinned with the broth.

Serve the three types of roulettes on an individual plate, each one covered with its own sauce (the truffle sauce for the beef, the porcini mushroom sauce for the pork, and the balsamic vinegar sauce for the chicken or turkey).