For the beef cheeks:
We roast the vegetables in a pot with extra virgin olive oil, wet with red wine and let get dry almost. Then, we incorporate the clean and roasted cheeks, spices and cover with meat broth. Let cook until the meat is tender, about 1:45 minutes. Strain the sauce, reduce and put in it again the cheeks already clean of vegetables.
For mushrooms, truffles and parmesan:
We poach the leek, shallot and mushroom well chopped in oil and butter, add the truffle and cream, and let reduce. We end up sprinkling it and adding the parmesan.
For the finishing, do a harmonic presentation.
Finally, serve doing a harmonic presentation