Peel the shallots and cut them into thin slices.
Put 15 g of butter in a frying pan, add the shallots, mix well and reduce over low heat. Salt lightly, add a pinch of sugar and the chicken stock.
Cover the pan and cook for 20 minutes over low heat, stirring occasionally.
Pass the shallots through a sieve to obtain a purée.
Cut the loaves in half.
Place the remaining butter in a pan and brown the bread halves, cut side down. Reserve them.
Season the meat with the remaining salt.
Pour the oil into the very hot pan, cook the steaks to your liking.
Place a slice of Brie de Meaux on each steak one minute before the end of cooking. Cover the skillet, then cook until the Brie is melted.
Spread the bread base of each burger with the shallot purée, place the steak then add the frozen black truffle sliced into strips. The frozen truffle can be replaced by our whole 1st boil black truffles or our slats black truffle.
Cover with hats.
Enjoy without waiting.