Scaloppine with Sauce of Chokes

For 4 persons:

1 piece of meat from 800 g
4 hearts of chokes
1 dl of olive oil
1 butter walnut
1 onion, to pass in the fine grass
1 spoon from the of cream
½ wine cup white man
1 wooden spoon of broth
truffle oil

To boil for 5 minutes the hearts of chokes and making to cool them in the same water, to prepare the baking bottom, making to brown in the oil the onion, to add the hearts of chokes and to wash down with the wine, to dilute the gravy that is thickened and to add a wooden spoon
of broth. To shrink all and to add the cream. To make to cool and to pass the compound in the mixer. To add the truffle oil. After to have gained from the piece of meat 4 scaloppine, to brown in the butter and to wash down them with the wine. To remove the fire and to support them in a tray as soon as to butter. To spread with the to pass in the fine grass and au gratin. To arrange the scaloppine in a very warm plate and to add the sauce of chokes.