The earth gives up many treasures like rubies, emeralds and diamonds. Personally I prefer the "black diamonds" of the kitchen, truffles. Summer truffles do not have the intensity of the winter truffles nor do they cost the proverbial ransom. I bought a half a pound for about $100 vs the winter which would run about $600-700!
We are cooking for a group next week and le Rossini is on the menu.
From Wilipedia: "The summer truffle (Tuber aestivum) or burgundy truffle (Tuber uncinatum) is a species of truffle, found in almost all European countries. The flavor, size and color of summer truffles (Italian: tartufo estivo) is similar to that of burgundy truffles, but their aroma is less intense and the flesh (gleba) is a paler hazel color.
As their name suggests, summer truffles are harvested earlier than burgundy truffles, from May to August. They are most often found in the southern part of the distribution area of the species, notably in the Mediterranean climate areas of France, Italy and Spain.
Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier.
The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce."